Avocado toast is far from the only way to satisfy a craving for a breakfast that’s filling and healthy. At Dante, a hundred-year-old cafe in New York’s Greenwich Village, chef Rachael Polhill fills the breakfast menu with delightfully savory toasts showcasing ingredients that harken back to the spot's Italian roots—think burrata, tomatoes, and yes, sardines. While sardine toast with intensely flavored fish may not initially sound like something you want to eat first thing in the morning, the fish is mellowed out by heirloom tomatoes and paired with homemade pickles for just the right amount of crunch. It's a nicely balanced breakfast perfect for right now, while you can still scoop up the last of late summer's tomatoes.
- Yields: 1 serving
- Cook Time: 15 minutes
For the pickles
Place first five pickle ingredients into a small pot and bring to boil. Cool.
Slice cucumber into 4mm slices and cover with cooled pickle liquid and refrigerate overnight.
To serve, brush a thick slice of grain bread with olive oil and toast until golden. Top with sliced heirloom tomatoes, a generous amount of sea salt, slices of red onion, and 4 to 5 slices of homemade pickles. Top with marinated sardine fillets. (We use the Ortiz brand, which come in a jar and are delicious.) Finish with sprigs of Italian parsley.