A nostalgic feeling took me to the kitchen to prepare a childhood breakfast omelette, which brought me comfort.
I was missing being in Abidjan, Côte d’Ivoire (Ivory Coast), where I was born and raised.
Oeuf Sardine (or Sardine Omelette) was a breakfast item in our home, especially over the weekend.
We would sit at the table to devour a delicious breakfast accompanied with fresh fruits, contrary to week days where we were rushing out of the house to get on the school bus.
This omelette is very easy to make and served on a warm piece of French baguette.
Ingredients (serves 2)
3 or 4 sardines
1 large yellow onion
1 French Baguette
Slice your onion and set aside.
Mash your sardines in a bowl.
Add your eggs and beat with sardine.
Add salt, cayenne and black pepper to taste.
Tip: I don’t typically eat a whole baguette in one sitting. I store the remainder in a Ziploc bag, keep it in the freezer and reheat when needed.
Warm up your oven to your desired temperature to warm up your baguette.
In a skillet on medium heat, pour the oil from the sardine tin and add 2 TBSP of the oil of your choice.
When warm, add your onions and cook down for about 5 minutes.
Pour your egg mixture over the onions and flip periodically until your eggs are cooked.
Do not worry if your omelette breaks as you try to flip.
Serve on warm baguette or bread of your choice (brioche or toast) with butter. I also love to pair it with Ghanian Sweet Bread!
Cautiously proceed to dégustation!