Microwave recipe: cheese-topped baked egg and sardines

casaveneracion.com cheese-topped baked egg and sardines

It’s 1.00 a.m. on Sunday morning as I start writing this post. We’re still up, Sam and Speedy are watching cartoons, Alex is taking a shower and I am here near the oven where I can watch the tray that will yield what I will call dulce de leche squares when they’re done. But more on that later; I can’t write about something that’s still in the oven.

The point of this post, really (well, apart from the recipe, of course), is to draw a comparison between the simple meals that Speedy and I share during weekdays with the amount of food that we consume during the weekend when the girls are home. For some reason, the girls seem to be on a perpetual food trip when they’re here. And we indulge them.

But Speedy and me, when there’s just the two of us in the house? We keep things simple most of that time. For instance, the sardines meal from a couple of days ago. Yes, sardines.

I like doing things to sardines. Yes, there is a rather small archive for recipes with sardines which somewhat shows how I like going way beyond sautéing garlic, onion and tomatoes and mixing in canned sardines until the fish are an undecipherable mush. That was what everyone did with canned sardines when I was a child. But I don’t like mushy sardines. As much as possible, I like to see the fish. And I like to feel the texture of the fish inside my mouth. And this dish is just another example of how I deal with canned sardines.

Recipe: Cheese-topped baked egg and sardines


  • 2 small cans of sardines in tomato sauce, hot and spicy or not
  • 2 eggs
  • 2 tsps. of butter at room temperature
  • 2 medium onions or 1 large onion, thinly sliced
  • 2 pinches of dried oregano
  • 2 pinches of dried basil
  • 1 tsp. of grated garlic
  • salt
  • pepper
  • 1/4 c. of shredded cheese (I used sharp cheddar but you can substitute whatever you’ve got)


  1. Butter the bottom and sides of two microwave-safe single-serve ramekins.
  2. Crack an egg into a ramekin. Sprinkle lightly with salt and pepper.
  3. Pour the sardines, with the sauce, on one side of the egg (you’d really like to keep the yolk visible — it’s more visually delectable that way).
  4. Sprinkle in half of the grated garlic, sliced onion, oregano, basil and more salt and pepper. Cover everything with half of the cheese.
  5. Microwave on HIGH for three minutes.
  6. While the first ramekin is in the microwave, prepare the other with the remaining half of the ingredients. Then, microwave the second ramekin for three minutes as well.
  7. Serve with pan de sal or a good crusty bread. It’s good. Really good.

Preparation time: 5 minute(s)

Cooking time: 6 minute(s) total

Number of servings (yield): 2


  1. natzsm says

    Ms. Connie,

    would you have any suggestions on how to prevent the sardines from “exploding” in the microwave? Experienced it a couple of times when reheating them and they seem to explode no matter what I do.


  2. says

    When I use canned sardines I tend to very “drama queen” about it, scrape the scales off, remove bony and spine-like parts, separate the sauce and meat. Well, it’s my thing. Anyways, my favorite so far is sauceless ginisa with minced carrots and potatoes, however since I love cheese, I will try your recipe without using a microwave (since we don’t have a microwave, so achieving a likeness might take some thinking.

    • Jolgar says

      You know, there are canned sardines on the market that are skinless and their little bones are edible, so soft.

  3. Mary says

    Yum! Thanks for the recipe. I had sardines in olive oil and shredded Parmesan on hand, so I used those. Seasoned with salt, pepper, a little garlic oil and a squeeze of lemon when it came out of the microwave, it made the perfect lunch in less than five minutes.

  4. Camille says

    What if I don’t have a microwave? Is it possible to make this using the stove? Thank you so much. Btw, I really love your recipes. :D