Vickys Sardine Breakfast Bake

1. 1

   Preheat the oven to gas 4 / 180C / 350F and grease 4 ovenproof bowls or individual casserole dishes

2. 2

   Melt the sunflower spread in a frying pan and gently fry off the onion, garlic and potatoes for 5 minutes or so until the onion is softened

3. 3

   Season with salt & pepper and a little thyme or rosemary if you like

4. 4

   Divide half of the potato & onion mixture between the 4 bowls

5. 5

   Make sure to remove the sardines bones if they aren't already filleted and layer the fish on top

6. 6

   Cover with the remaining potato mixture and pour a tbsp of milk over each bowl

7. 7

   Cover and bake for 20 minutes then bake uncovered for 5 minutes to colour the tops or put under the grill/broiler

8. 8

   Serve with hot buttered toast

9. 9

   You can use sardines in tomato sauce too, use basil instead of thyme for flavouring

* Per serving · 4 servings · Values may vary.