Tinned Fish Jammy Eggs Board (Printable Version)

Tinned fish and jammy eggs paired with fresh vegetables and artisan bread for an easy, colorful brunch.

# What You'll Need:

→ Tinned Fish

01 - 1 can (4 oz) high-quality sardines in olive oil
02 - 1 can (4.2 oz) smoked mackerel fillets
03 - 1 can (4.2 oz) anchovy fillets
04 - 1 can (4.2 oz) tuna in olive oil

→ Eggs

05 - 6 large eggs

→ Accompaniments

06 - 1 small red onion, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cucumber, sliced
09 - 1/2 cup radishes, sliced
10 - 1 avocado, sliced
11 - 1 lemon, cut into wedges
12 - 2 tablespoons chopped fresh dill
13 - 2 tablespoons chopped fresh chives
14 - 1/4 cup capers
15 - 1/4 cup pitted green olives
16 - 1/4 cup pitted black olives
17 - 4 to 6 slices artisan bread or baguette
18 - Flaky sea salt, to taste
19 - Freshly ground black pepper, to taste

→ Condiments (optional)

20 - Unsalted butter
21 - Dijon mustard
22 - Crème fraîche

# How-To Steps:

01 - Fill a saucepan with water and bring to a boil. Gently lower the eggs into the water and cook for exactly 7 minutes. Transfer immediately to an ice water bath and let chill for 2 to 3 minutes. Peel the eggs and slice them in half.
02 - Open the cans and carefully transfer the sardines, mackerel, anchovies, and tuna onto a serving board, including a little of their oil for added flavor.
03 - Neatly arrange the halved eggs, red onion, cherry tomatoes, cucumber, radishes, avocado slices, lemon wedges, fresh dill, chives, capers, and both green and black olives around the tinned fish.
04 - Toast or slice artisan bread or baguette. Add bread slices to the board.
05 - Sprinkle flaky sea salt and freshly ground black pepper over eggs and vegetables.
06 - Offer unsalted butter, Dijon mustard, and crème fraîche in small bowls on the side. Encourage guests to compose their own combinations.

# Expert Advice:

01 -
  • This board turns pantry basics into the centerpiece of a lively, interactive brunch, letting everyone customize each bite.
  • The jammy eggs are impossibly creamy, and the sheer variety of flavors means even the pickiest eater comes back for seconds.
02 -
  • Don't rush peeling the eggs—impatience leads to ragged whites (I've done it, and regret haunts every uneven half).
  • Draining the fish too thoroughly robs the board of essential richness; let some of the oil or juices mingle with the veggies and bread.
03 -
  • Use a slotted spoon to lift eggs out of boiling water for a clean transfer and less chance of cracked shells.
  • Adrizzle of the fish oil over the veggies is the unsung hero of flavor—never skip it.
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