Petite Sardine Baked Eggs



Petite Sardine Baked Eggs


- 8 Eggs

- 1 Ripe Avocado

- 1 Small Bunch of Fresh Parsley

- 2 Tins of Cole's Petite Sardines

- Pinch of Salt and Pepper for Each Egg


Crack one egg into each muffin tin cup. Add one or two slices of avocado to each cup (be sure to cover with egg white if exposed to avoid any browning of the avocado). Drop 1-2 Petite Sardines into each cup, sprinkle with salt and pepper, and top with fresh bits of parsley. Pop into the oven for 9-12 minutes at 375 degrees (depending on how well you like your eggs cooked). Let cool 5 minutes and enjoy!

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