Big Breakfast Fry-Up (Serves: 4)


  • Canned sardines (1 large can yields about 4 sardines)
  • 4 antibiotic-free or free range eggs
  • 1 avocado, sliced
  • 12-16 pieces Kawan hash browns



  • 2 tbsp Kawan sweetcorn
  • 2 tbsp Kawan green peas
  • 1 tbsp diced cherry tomato
  • 1 tbsp raspberry vinaigrette



  1. Pan-fry the eggs in any way you desire.
  2. Air-fry the hash browns at 180°C for 10 minutes.
  3. Pan-fry the sardines for 1 minute on high heat or microwave at high heat for 2 minutes.
  4. For the salad: Wash the frozen sweetcorn and green peas and place it in a bowl. Cover with water and microwave at high for a minute. Drain and stir in the diced tomato and raspberry vinaigrette.
  5. Serve the eggs, hash browns and sardines with the salad.

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