Ingredients

• 1 can wild-caught sardines, preferably packed in olive oil or water, drained
• 1 large ripe avocado
• 2 pasture-raised eggs
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely chopped fresh parsley
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly cracked black pepper
• Pinch of red pepper flakes, optional
• Fresh parsley and lemon wedge for garnish

Instructions

1. Cut the 1 large avocado in half, remove the pit, scoop the flesh into a small bowl, and mash it roughly with a fork.
2. Mix in the1 tsp lemon juice, 1/4 tsp sea salt, 1/8 tsp black pepper, and chopped parsley.
3. Heat a small black cast-iron skillet over medium-low heat with avocado oil. Crack both eggs directly into the skillet.
4. On a matte charcoal ceramic plate, spoon the seasoned avocado into the center and shape it into a thick circular base.
5. Arrange the sardines directly over the avocado, keeping the individual fish intact and visibly recognizable.
6. Place the two fried eggs over the sardines, slightly overlapping.
7. Finish with cracked black pepper, a small pinch of red pepper flakes, fresh parsley, and a lemon wedge. Serve immediately.