The tinned fish moment is real, and this recipe is why. Cod from a tin is already doing a lot — briny, flaky, deeply savory. A soft boiled egg adds richness and that jammy yolk texture that makes everything feel more considered. Then Ronnie's Giardiniera comes in and sharpens the whole thing: crunch, acid, heat, and the slow warmth of the nine-pepper blend.
You can eat it on toast, on crackers, or straight from the bowl. It takes about ten minutes. It tastes like you planned it.
What You'll Need
- 1 tin of cod (or other white fish), drained
- 2 eggs, soft boiled
- A generous spoonful of Ronnie's Rovente Giardiniera (Hot) or Original (Mild/Medium)
- Toasted bread or crackers
- Flaky sea salt and cracked black pepper
- Extra virgin olive oil, for finishing (optional)
How to Make It
- Soft boil your eggs: 7 minutes in boiling water, then straight into an ice bath. Peel and halve.
- Flake the cod onto your toast or into a bowl.
- Nestle the egg halves alongside.
- Spoon the giardiniera over everything generously — include some of the brine.
- Finish with flaky salt, cracked pepper, and a drizzle of olive oil if you like. Eat right away.