Microwave: Mug O'Sardine and Egg Bread Pudding (Non-dairy)

If you've been reading my blog, you can see I have reduced my focus. I found I liked Toast Toppings, and Mug recipes, especially bread pudding recipes.

 

In a way, these recipes offer an opportunity to experiment with various ingredient and spice combinations. So, if it turns out to be a disaster, I did not waste much food.

Plus, I feel more confident making bread puddings than I do with baking, at this moment in time.

Also, I have begun to use coconut creme instead of milk or cream in several recipes, this, by accident, makes some of these recipes non-dairy.

 

This recipe developed when I decided to use some leftover sardines. I grabbed an older Scrambled Egg and Sardine Toast Topping blog post thinking I would use it.

 

Instead, I decided I did not want to make toast, so I thought, hey, covert this recipe into a bread pudding recipe.

This one’s for you Alex.

 

Mug O’Sardine and Egg Bread Pudding (Non-dairy)

(Inspired by: https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters) 

 

 

Ingredients:

 

2 TBspns Sardine juice from leftovers from can of large sardines or a dollop of vegetable oil

1 egg

A Dollop Coconut creme, or milk, or milk substitute

2 TBspns Mashed leftover sardines

2-3 Dashes Onion flakes

1-2 Drops Hot sauce

1-2 Grinds Black pepper, to taste

1 Capful Lime juice

1 Slice Bread, intergral, torn into bits

Topping: A sprinkle of paprika

Variation Topping: a bit of cilantro dressing

 

 

Process:

• Add sardine juices or oil to mug.
• Crack egg into mug.
• Add coconut creme.
  
• Stir and whip mixture well for about 30 seconds.
  
• Add sardine mash and lime juice.
• Stir and mix well.
• Add onion flakes, hot sauce, and black pepper.
• Stir well.
• Add bread bits.
• Stir and mix well.
• Place mug in microwave.
• Cover top of the mug with a saucer.
• Microwave on high for 2 minutes.
• Check to make sure mixture is fully cooked and not runny.
• If runny, cook for 30 seconds or more.
• Once done, use a knife to separate cooked mixture from sides of mug.
• Tip mixture out onto plate.
• Sprinkle with paprika.

 

 
Variation: drizzle mixture with cilantro dressing.

 

#GERD-friendly if you don't use the hot sauce and black pepper.

Refrigerator / Toaster Oven: Polish-Style Sardines on Toast

It’s 2:30 in the morning and I could not get a line of dialogue out of my mind. I had been watching Agatha Christie’s Hercule Poirot’s BBC TV show, “Elephant’s Can Remember.” A character in the story had said, “I had sardines on toast.”

Because I enjoy British dramas, I occasionally focus on the food mentioned in the stories.

I laughed, nothing says British cuisine like “Sardines on Toast.” It’s simple, cheap and sounds bland.

But, I like sardines and knew I could find some “fancy” recipes for “Sardines on Toast.”

The recipe I choose (link below) is an enjoyable read. Also, the author provides more information and ideas on ways to make and serve “Polish-Style Sardines on Toast.”

 

 

Polish-Style Sardines on Toast
(Adapted from: https://www.everydayhealthyrecipes.com/sardines-on-toast/)

Ingredients:

1 Slice Multigrain bread, toasted

Mustard, or Butter, or Veg oil

1 Large sardine from 425g can of sardines

2 TBspns DIY Pickle Relish

1 Tspn Onion flakes

2 Tspns Dry Parsley

1 TBspn Ketchup

1 TBspn Mayo

Salt to taste

Ground Black pepper to taste

1/2 Capful Lime juice

Optional: add diced radishes.

 

Process:

Spread mustard or selected spread on toast.

Place toast on a plate.

In a bowl, add 1 sardine, pickle relish, onion flakes, parsley, ketchup, mayo, salt and pepper.

Mix, stir, and smash ingredients until ingredients are throughly mixed and smooth.

Spread mixture over toast.

Sprinkle with lime juice.

Sprinkle a little parsley on top.

 

Refrigerate any remaining spread.