Sardinely Seymour is standing beside you…
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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!
- 3.75 oz can sardines in oil or water, drained
- 1 tbs heavy cream or creme fraiche
- ½ tsp minced garlic
- salt and pepper
- 2 eggs
- fresh parsley, to garnish
- Preheat the oven to 375 F.
- Gently mash the sardines together with the cream, garlic, salt and pepper, and spoon into the base of a small serving dish.
- Crack two eggs over the top, and cook until the eggs are firm.
- Garnish with parsley to serve.