So a few days ago I asked around to friends and fellow foodies on Twitter what Nigerians ate for breakfast. I recieved a range of answers that confirmed my assumptions. Nigerians love them some ‘bread and tea’ and for a treat sometimes fried egg with sardines, other mentions were ogi (aka pap), akara and moi moi. A few of the more health concious replied with green smoothies and oatmeal, but these were the exceptions. What promoted this question? A brief conversation in the ladies locker room at my gym. Coming out of an aerobics class all sweaty and invigorated, one lady was like “All I need now is my bread and tea for my breakfast and I’m good to go”. Really? After working off all those calories? Doesn’t sound like a healthy post-workout refuel to me. Anyhoot, minding my own business it got me thinking about how to reinvent breakfast. My first point of attack was the bread with fried egg and sardine combo. Here is what I came up with. Sardine devilled eggs and some homemade wheat-free, yeast-free bread (will post on that another day). Needless to say I’m quite proud of this healtier alternative to fried egg and sardines for breakfast. Enjoy!
Most the the heavy lifting is done with the yolk. Cut the eggs in half, lengthwise, and scoop out the yolk. Set the whites aside while you make the filling. The filling is simple, throw in all the ingredients into a bowl and mix into smooth consistency.
Once your done, scoop the filling back into the egg whites and garnish. I skipped shooting photos at this point as my hands were a bit messy, but below is the finished product.
Goes down really well alone or accompanied by some bread. I made some yeast-free, wheat-free bread which went down well with these eggs.
4 medium sized eggs
1 can of sardines
1 tsp of whole grain mustard
1 small tomato
1 tbsn of mayonaise
A pinch of salt and a dash of black pepper
- Place the eggs in a pan of cold water and boil for 15 minutes. Drain out the hot water and then let the eggs sit in cold water (add ice if you have some) to stop them cooking and to cool them down
- Peel the eggs and cut them lengthwise. Scoop out the yolk and place in a bowl
- Add in the sardines from the can. I removed any fins, scales and bones as canned sardines tend to contain these and doesn’t do much for texture in the mouth either
- Dice the tomatoe and an add to the egg yolk along the mayonnaise, salt and pepper.
- Mix the ingredients together until you get a nice smooth past
- With a small spoon, or a piping bag if you have one, fill the empty egg white halfs
- Top with diced tomato to garnish and serve alone or with a healthy slice of wholegrain bread