I always ate this stuff straight from the can with crackers, but lately I've been sauteeing it in olive oil and a few splashes of El Yucateco and having it with toasted rye bread. I must admit, this is the superior method.
I like them for breakfast mixed in with a scrambled egg on a nice crusty bread
>>8380760
what kind of bread? the bread makes all the difference.
>>8381684
Pumpernickel
>>8380760
>fish
>chicken eggs
DISGUSTING ANON
>>8380702
did you try them with jersey royal potatoes yet OP? It's the traditional method in south west England, and the way I was brought up with.