Sardines and Curry Eggs

This morning, I tried a popular English breakfast of sardines and curry eggs.  Sardines are small Pilchards, and are commonly tinned as are tuna and anchovies.

This morning I drained the sardine fillets, dredged them in seasoned flour and tenderly fried them in olive oil.  My husband scrambled the eggs with curry powder, and made the toast.

It was a delicious meal, with our hot tea (with milk and sweetening) and lemon curd for topping the toast.  We agreed that our sardines tasted much like salmon, which we both enjoy.   I will try broiled sardines  the next time I wish to have a cooked breakfast.

Image result for picture of fried sardines

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