Crispy Fried Eggs in Spiced Sardine Oil with Smashed Avocado
Transform the spiced olive oil pooled at the bottom of a tin of Portuguese sardines into the ultimate frying medium for crispy lace-edged fried eggs on grilled sourdough.
"Landsmen drain tin oil down the kitchen sink and then wonder why their plumbing bills look like pirate ransoms. The Ship's Cook knows better. That golden liquid pooled at the bottom of the can is steeped in piri-piri, bay leaf, and rendered sardine fats. Today, we turn it into the ultimate frying medium for crispy lace-edged eggs."
Ingredients (8 Items)
- 1 tin spiced sardines in olive oil (125 g, e.g. Nuri)
- 2 large free-range eggs
- 1 thick slice rustic sourdough bread, grilled or toasted
- 1/2 ripe Haas avocado, lightly mashed
- Fresh lemon juice from 1/4 lemon
- Flaky Maldon sea salt and freshly cracked black pepper
- 1 tbsp fresh chives or flat-leaf parsley, finely chopped
- Pinch of dried chili flakes (optional, for extra heat)
Method & Preparation
Harvest the Oil
Crack open the sardine tin. Gently tilt the can and pour all the infused, spiced reddish olive oil directly into a cold cast-iron skillet or heavy stainless steel pan. Reserve the plump sardine fillets on a separate dish.
Heat the Skillet
Place the pan over medium heat. Allow the oil to gently sizzle. Within 60 seconds, the aromatic essence of heated bay leaf, piri-piri chili, and natural fish lipids will release a deep savory perfume.
Fry the Lace-Edged Eggs
Gently crack the two eggs directly into the shimmering spiced oil. Baste the whites with hot oil using a spoon. The edges will instantly crisp up into an amber, caramelized lace skirt while the yolk stays silky and runny (about 2 minutes).
Build the Sourdough Base
While the eggs crisp, grill your sourdough slice until golden. Spread the roughly mashed avocado across the warm bread, season with flaky sea salt, and squeeze fresh lemon juice over the top.
Plating & The Oil Drizzle
Slide the crispy eggs on top of the avocado toast. Arrange two whole sardine fillets alongside. Pour every drop of remaining hot spiced oil from the pan over the eggs and fish. Garnish with chopped chives and black pepper.
If your tin has more than 2 tablespoons of oil left over, do not discard it. Pour the remaining warm spiced oil into a small glass jar. It will keep in the fridge for up to 5 days, ready to dress a quick white bean salad or toast a second batch of croutons.