Sardine Breakfast Board

Bring a small pot of water to a boil and gently lower in the eggs. Cook for 6-7 minutes for a jammy, soft-boiled yolk.

While the eggs cook, prepare an ice bath by filling a bowl with cold water and ice cubes.

Once cooked, immediately transfer the eggs to the ice bath to stop the cooking process.

Using a mandoline slicer or a knife, thinly slice the cucumber lengthwise into ribbons.

Slice the sourdough bread into four thick slices.

Arrange the bread slices on a parchment-lined baking sheet and drizzle with roasted garlic olive oil.

Toast the bread in a toaster oven or regular oven until golden brown and crispy.

Assemble the board by arranging the toasted bread, sardines (in their tin), sliced cucumbers, Havarti cheese, olives, crème fraîche, and mustard on a large plate.

Peel one of the soft-boiled eggs, place it in an egg cup, and slice the top off. Season with freshly ground black pepper and optional chopped chives.

To build a sardine toast, generously spread butter on a slice of toasted bread and sprinkle with flaky sea salt.

Layer with cucumber ribbons, slices of Havarti cheese, and top with a few sardines.