It’s only as of recent that I tried sardines for the first time and realized that I actually like the little suckers. I bought a tin of them a while back and had it in the cupboard for months before I decided to crack it open though. I was kinda scared, but finally went for it. Since then, I’ve eaten sardines a couple more times and still much prefer to eat them in a sardine scramble, as it mellows out some of the strong flavor. I can handle small amounts straight up with pickled veggies, but can’t finish off a whole tin like I can here.
Meanwhile, to fill you all in on what I’ve been up to — I just recently got back from a trip home to Michigan. It was a fun and eventful trip filled with my cousin’s wedding, time on the lake, lots of family time, reunions with friends, good food and relaxation. Now, in about a week, I’ll be heading to Jamaica with Jesse for 4 nights! I won a wellness retreat with ePhysiologix and get to stay at a topnotch all-inclusive resort in Negril, attend workshops, enjoy leisure time and network with other like-minded folks. It should be great and Jesse and I are stoked!
Spicy Sardine Scramble
- 1 can sardines in olive oil with lemon (I like this brand)
- 2 pasture-raised eggs, whisked
- 1/2 Tbsp grass-fed ghee or butter
- 1 cup broccoli slaw
- 1 tsp ground cumin
- Chili powder to taste
- Chipotle powder to taste
- Sea salt and pepper to taste
- Drizzle of Tessemae’s All Natural Lemon Chesapeake, optional
- Melt ghee or butter in a small skillet over medium heat. Add the broccoli slaw and season to taste with sea salt and pepper.
- Meanwhile, place sardines in a medium-sized bowl and mash with a fork (discard leftover oil in tin). Whisk in the eggs and add the cumin, chili powder, chipotle powder, sea salt and pepper.
- Once the slaw is softened a bit, add the sardine/egg mixture. Stir with a spatula to mix everything together.
- Continue to cook over medium or medium-low heat, stirring occasionally until scramble is cooked through.
- Remove from heat and drizzle Tessemae’s All Natural Lemon Chesapeake on top, if using.
Yields: 1 serving
I had the same reaction to sardines the first time I had them. They were stored in my cabinet for a while before I tried them and when I did open them, I realized they weren’t too bad. I wish I could eat eggs so I could try this recipe! One day, I hope!
I hope you can eat eggs someday too! Meanwhile, you could just omit the eggs and add extra broccoli slaw instead. I think it would be just as delicious!
I can’t eat broccoli either 🙁
Just sub the broccoli slaw for different veggies then. It’s no big deal! I’ve made this with zucchini and tomatoes as well, and it was delicious. Use what you can!
I just tried sardines a couple of years ago and thought they reminded me of tuna–so I usually mix them up with mustard, paleo mayo or yogurt, celery and a little apple. I try to find skinless and boneless sardines (those are the parts I don’t care for). I love this scramble idea–especially with your choice of seasonings! I was in Berrien Springs MI for a course at the end of Sept. The weather was gorgeous. Enjoy your upcoming trip to Jamaica–it sounds fabulous!!
That mixture sounds good! I bet I would like that as well. I didn’t know you could even find boneless/skinless sardines, but I actually don’t mind those parts. It all mashes up pretty well and it’s not distinguishable to me — even straight up (other than the visual aspect). I’m not familiar with Berrien Springs, but I’m glad you enjoyed it and had good weather. Thanks for the well wishes about Jamiaca too!