Vickys Sardine Breakfast Bake, GF DF EF SF NF

Vickys Sardine Breakfast Bake, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Grease 4 Ovenproof Bowls Or Individual Casserole Dishesmelt The Sunflower Spread In A Frying Pan And Gentl...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : February 22, 2026

Step:

  1. Preheat the oven to gas 4 / 180C / 350°F and grease 4 ovenproof bowls or individual casserole dishes

  2. Melt the sunflower spread in a frying pan and gently fry off the onion, garlic and potatoes for 5 minutes or so until the onion is softened

    Vickys Sardine Breakfast Bake, GF DF EF SF NF recipe step 2 photo

  3. Season with salt & pepper and a little thyme or rosemary if you like

  4. Divide half of the potato & onion mixture between the 4 bowls

    Vickys Sardine Breakfast Bake, GF DF EF SF NF recipe step 4 photo

  5. Make sure to remove the sardines bones if they aren't already filleted and layer the fish on top

    Vickys Sardine Breakfast Bake, GF DF EF SF NF recipe step 5 photo

  6. Cover with the remaining potato mixture and pour a tbsp of milk over each bowl

    Vickys Sardine Breakfast Bake, GF DF EF SF NF recipe step 6 photo

  7. Cover and bake for 20 minutes then bake uncovered for 5 minutes to colour the tops or put under the grill/broiler

    Vickys Sardine Breakfast Bake, GF DF EF SF NF recipe step 7 photo

  8. Serve with hot buttered toast

  9. You can use sardines in tomato sauce too, use basil instead of thyme for flavouring

Ingredients

  1. 8 tbsp sunflower spread/ butter plus extra for greasing
  2. 2 medium onions, chopped
  3. 12 medium potatoes, peeled and diced
  4. 1 clove garlic, finely chopped
  5. salt & pepper
  6. 4 can (120 g) each) of sardines in oil, drained
  7. 4 tbsp rice milk or milk of choice

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