Sardines with Poached Eggs

Ingredients

• 4 slices of bread, 1/3 inch thick
• 1 egg
• 2 tablespoons milk
• Butter for frying
• 4 hard-boiled egg yolks
• 1 tablespoon butter
• Chopped parsley to taste
• Beetroot to taste
• Tarragon to taste
• Juice of 1/2 lemon
• 2 teaspoons prepared mustard
• 1 teaspoon chopped capers
• Fine bread crumbs to thicken
• Fillets of sardines
• Cayenne pepper to taste

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Cut the bread into equal-sized oval shapes.

2. Beat the egg with milk and dip the bread slices in the mixture.

3. Fry the bread in butter until golden brown.

4. Arrange the fried bread slices around the edge of a dish to form a border.

5. Mince the yolks of the hard-boiled eggs and place them in a saucepan with butter.

6. Add parsley, beetroot, tarragon, lemon juice, mustard, and capers to the saucepan.

7. Stir over heat for a few minutes and thicken with bread crumbs.

8. Mask the poached eggs with the mixture and place them in the center of the dish.

9. Top with fillets of sardines and spread the remaining mixture on half of the sippets.

10. Lay the sippets around the dish, overlapping them to form a border.

11. Dust with cayenne and place the dish in the oven at 350°F (175°C) for a few minutes to heat through.

12. Serve quickly.