Sardinely Seymour is standing beside you…
The following post contains affiliate links, which means that at no extra cost to you we can make a tiny bit of money to help support this blog. Thank you!
Every now and then I am stunned by the puntastic geniuses that are my co-editors. Over a brief conversation with Angus, I mentioned that I was making a sardine and eggs recipe. But I couldn’t decide: would the pun be “I am Sixteen going on Sardine” from The Sound of Music, or maybe “Hello Twelve, Hello Sardine, Hello Love?” from Chorus Line? (um, hello, we don’t actually have any posts inspired by this show yet! … Ed). I wasn’t happy with either, and only a few minutes later (after he’d also suggested “Pumpboys and (Sar)Dinettes” – and I still have no idea what he meant), he came up with “Sardinely Seymour“. I loved it, and literally rushed to the kitchen to make the dish.
The song, of course, is from Little Shop of Horrors, and as I didn’t have a Venus Fly Trap handy, I settled for illustrating the flower shop aspect of this love song between Audrey and Seymour. Oh! If you want to find out more about this show – check out Don’t Feed The (Egg)plants!
Sardinely Seymour is standing beside you
You don’t need no carbs, don’t have to pretend
Sardinely Seymour, is here to provide you
Sweet understanding, Seymour’s your friend
So this dish is a quirky one. I’ll admit that it isn’t especially pretty – but it is a super easy lunch or supper for one person. It’s fishy, creamy, eggy, and seriously filling! It rather reminds me of a Nigel Slater recipe – using a canned fish and elevating it into a really tasty dish.
Anyway, if you’ve got a can of sardines hanging around in the pantry, give this recipe a try!