5 large eggs
1/8 cup milk
1/2 tbsp. thinly sliced fresh chives
1 tbsp. minced fresh flat-leaf parsley leaves
3/4 tsp. finely chopped tarragon leaves
Salt and pepper to taste
2 tbsp butter
Remove the boneless, skinless sardines from the can. Cut the sardines into small, bite-sized pieces. Combine the eggs, milk, chives, parsley and tarragon. Add salt and pepper to taste. Whisk the eggs until frothy. Melt the butter in a skillet over medium heat. Add the sardines and cook them for about one minute.