You have no items in your shopping cart.
Welcome to the Nature Baby Journal, a thoughtfully curated world of information for parents and parents to be. Inspiration, products and ideas that will nurture you, your baby and the environment.
Carter Were shares a simple and tasty recipe for sardines on toast with pickled eggs and herbs, perfect to use up ingredients that keep well in your larder. Enjoy! xx Nb
I thought I would share a recipe from my old shop as it used to be across the road from the Nature Baby shop in Grey Lynn, where I met some of the people working for Nature Baby. This toast topping was popular at my shop and it’s easy for me to put together with two babies! Pickled eggs will last up to a week in the fridge, so you can always make a few at a time. When I was pregnant I ate a lot of sardines and now I’m not, I still eat them a lot. It’s a cheap and easy meal and is a good source of iron, calcium and omega 3's! I first tried sardines when I was 19 and in Greece, we ate them grilled with lemon olive oil. Although you can’t find them fresh that often, canned ones can be nearly as tasty.
Pickled Eggs:Hard-boiled eggs x 6Cider vinegar 1 cupWater 1 cupSugar ¼ cupSalt ⅛ cupPickling Spice 1 tbspBeetroot ¼ one small
To hard-boil eggs, place the eggs in boiling water and boil for 9 minutes. Remove from the heat and rinse under cold water, until they are cool enough to touch. Peel and leave to cool completely before putting them in the pickle juice.
To make the pickle juice, place all the remaining ingredients in a pot, heat and stir until the sugar and salt have dissolved. Remove from the heat. The beetroot doesn’t need to be peeled or chopped, just put a small chunk in the liquid. It will turn the eggs pink! If you don't have beetroot, a teaspoon of turmeric instead will turn them yellow.
Once the eggs are cool, place them in a container big enough to hold the 6 eggs and the pickle juice. Pour the pickle juice over the eggs and leave for a few hours (or overnight). You want the liquid to cover the eggs, if your container is too big, find a smaller one or put them in a jar. They will last up to a week in the fridge.
For the toast:Bread 2 x slicesSardines 1 canPickled Egg 1Basil 1 tbsp choppedParsley 1 tbsp choppedSpring Onion 1 tbsp choppedChives 1 tbsp choppedMint 1 tbsp choppedOlive oilLemon JuiceSaltPepper
To make the toast, toast, and butter the bread. Place the sardines on top. Slice an egg finely and top the sardines with it. Lastly, chop all the herbs (you don’t need all of these, but a mixture of some of these is nice), toss them in a small bowl and top your toast with them. Season with salt, pepper, olive oil and a squeeze of lemon juice.
We chatted to Carter Were about her life as a mama to two girls living in rural New South Wales.
Here is a lovely little list of books to enjoy with your little ones as days are spent indoors, and the seasons change outside.
Meet one of our store managers Kylie, who welcomes us into her isolation hangout: home with her two young boys.
Be the first to hear about new arrivals and special offers.