Sardines, Eggs, Edamame and Shiitake
If you’re looking for a protein-packed breakfast or brunch recipe that’s both nourishing and satisfying, these Sardines, Eggs, Edamame and Shiitake mushrooms will tick all the boxes. This hearty yet light dish is rich in protein, fibre, vitamin D, vitamin K2 and calcium—making it perfect for bone health, energy and sustained fullness throughout the day. Serve it with crusty sourdough, high-protein scones (try cottage cheese and pea fritters), or a simple side salad for a well-rounded, nutrient-dense meal.
Ingredients
Method
- Heat olive oil in a pan over medium heat. Add the shiitake mushrooms and sauté for about 5 minutes, until tender and golden.
- Stir in the minced garlic and cook for 30 seconds.
- Add the edamame beans then pour in the soy sauce, rice vinegar, and mirin.
- Cover with a lid and cook for another 5 minutes, allowing the flavours to blend.
- Remove from the heat and stir in the toasted sesame oil.
- Bring a small pan of water with a splash of vinegar to a gentle simmer. Crack in the eggs and cook for 3 minutes, until the whites are set but the yolks remain runny.
- If you prefer fried eggs, heat a little oil in a frying pan, crack in the eggs, and cook until done to your liking.
- Divide the mushroom-edamame mixture between plates. Top each portion with two sardine fillets and one egg.
- Sprinkle with sesame seeds and enjoy immediately.