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White bread - 8 large slices
Peanut butter - 1 tbsp
Sardines - 1 can
Eggs - 4
Milk - 120 ml
Butter (or) Margarine - 56 g


  • Remove crusts from the bread. Blend peanut butter with oil from the sardines and use to spread the bread. Mash sardines and spread on 4 of the slices. 
  • Beat up 2 of the eggs, stir in 2 tbsp milk. Season to taste. Melt 28 g butter, stir eggs and scramble. 
  • Cool slightly. Spread over  the sardine mixture. Press the other 4 slices in place firmly. Beat up the other 2 eggs with the rest of the milk. 
  • Pour into a soup plate and dip the sandwiches in this mixture. Heat remaining butter in a frying pan and quickly fry the sandwiches on both sides until golden brown. 
  • Serve each sandwich decorated with washed watercress. 
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