Marchigian Sardine and Soft-Egg Breakfast with Lemon-Fennel and Olive Oil Toast

Instructions

1. 01

   Bring a small saucepan of water to a gentle boil. Lower the egg in carefully and cook 6 minutes for a jammy yolk. Lift it out into cold water, peel, and halve.

2. 02

   While the egg cooks, toast the gluten-free bread until golden. Rub the cut side of the garlic clove over the warm toast.

3. 03

   In a small bowl, toss the shaved fennel with the lemon juice, olive oil, a pinch of salt, and the parsley. Let it sit while you plate the rest.

4. 04

   Drain the sardines (saving 1 tsp of their oil to drizzle). Lay them gently over the toast and break them open with a fork.

5. 05

   Plate the toast, the halved soft egg, and the lemony fennel salad alongside. Drizzle the reserved sardine oil over the egg, finish with a crack of black pepper and a pinch of red pepper flakes if you like.