Ingredients
4
About this recipe:
Make the most of the olive oil from Ortiz’s traditional-style sardines. This premium oil is infused with the sardines flavour. Use it to make the filling tastier and more delicious or as a base for a dressing that highlights the unique character of this dish.
1
Heat water in a saucepan, salt it and cook the spinach for 5 minutes, drain and cool under cold water.
2
Prepare a hollandaise sauce.
3
Boil 4 poached eggs.
4
Drain 4 Ortiz sardines and reserve their oil.
5
Distribute the well-drained spinach on the toast, place an egg on one side, arrange the sardines on the rest of the toast, pour the hollandaise sauce on top of each egg, sprinkle with a few flakes of salt and a pinch of ground black pepper.
Canned sardines and wine are one of a kind: they both get better with the passing years. One can of sardines stored in ideal conditions can taste even more delicious than on the first day, even though we opened them years later. Some countries, such as France, have ‘pilchard cellars,’ where they store canned sardines for years so that they become richer in flavor, and then they pick a special occasion to open them.
