2 slices Albany Superior White Bread, toasted
1 tin pilchards
1 clove garlic, chopped
Preheat the oven 180ºC.
Place a can of pilchards in a baking dish and stir in the chopped garlic.
Crack two eggs over the top of the pilchards.
Cover with foil and bake in oven for 20-30 minutes or until the eggs are done to your liking.
Garnish with fresh coriander and serve with slices of toast.