Creamed Sardines and Eggs
Don't underestimate the mighty sardine. These little fish are packed with protein, healthy fats, and a treasure trove of vitamins and minerals. They're a fantastic source of Omega-3 fatty acids, providing almost all you need for the day. This serving suggestion comes from Party Eats, published in 1923. Canned sardines are more versatile than you might think. This creamy appetizer is a nostalgic treat that is best served with toast points.
- 1 can sardines
- 4 tablespoons butter
- ¼ cup stale bread crumbs
- 1 cup top milk or thin cream
- 2 hard-cooked eggs
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
Drain the oil from the sardines and remove skin and bones. Melt the butter, add breadcrumbs and milk, and stir until mixture boils. Then add the eggs, finely chopped, and the sardines. Keep hot until ready to serve, then add seasonings. Served on triangular shaped pieces of toast or on slightly salted crackers which have been browned in the oven.