Fisherman's Egg Cakes
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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303 Calories
7 g Carbs
24 g Protein
20 g Fat
Total Time
4 servings

Bake up a batch of these omega-rich egg cakes and you'll have meals in a hurry for the next few days. They can be served at room temperature or after a few seconds in the microwave. Serve with a salad and roasted sweet potatoes or a cooked whole grain like quinoa.


  • 8 egg
  • 8 oz sardines, canned in oil
  • ⅓ cup sun-dried tomatoes
  • 2 tbsp horseradish
  • 2 scallions, sliced
  • ⅓ cup flat-leaf parsley
  • 1 tbsp, drained capers, canned
  • 2 clove garlic, minced
  • ½ tsp table salt
  • ¼ tsp, ground black pepper

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  1. Preheat oven to 375 degrees F. In a large bowl, lightly beat eggs. Roughly chop sardines and stir into eggs along with sun-dried tomatoes, horseradish, green onions, parsley, capers, garlic, salt, and pepper.
  2. Divide among 12 greased or paper-lined muffin cups and bake for 18 minutes or until eggs are set. Let cool for a few minutes before unmolding.

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