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Pilchard pizza

Recipe from: 9/6/1990 12:00:00 AM
Ingredients 8
Servings 6


  • 12
    slices white or brown bread, crusts removed
  • butter
  • 820
    pilchards in tomato sauce
  • 150
    Cheddar cheese, grated
  • 1
    large green, pepper, cut into thin strips
  • 500
  • 5
    extra-large eggs
  • salt and pepper


Butter the bread on one side and arrange in a 24 x 30 cm ovenproof dish, buttered side facing down. Mash the sardines with a fork and spread evenly on the bread. Sprinkle with grated cheese and arrange the green pepper strips on top. Beat the milk and eggs together and season to taste with salt and pepper. Pour over the bread and stand for about 2 minutes. Bake at 180 ºC for 20 to 25 minutes or until the cheese has melted and is golden brown and the egg mixture has set. Serve with a green salad and potato chips

Read more on: fish/seafood  |  bake

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