Sardine and egg breakfast with latte macchiato

2		Soft Boiled Eggs
3-3/4  ounces		sardines in mustard
2		multi grain wasa crisp crackers
2  cups		whole milk

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Poke a hole in the bottom of each egg, bring water to a boil, then add eggs for six minutes. Quickly drain water after six minutes, shock the eggs with two quick covers of cold water, draining each. Open the sardines and put them on the crispbread crackers. Steam and froth the milk and pour espresso into it.