• Preheat the oven to 400^oF.
• Pour oil on the bottom of the 11x17 sheet pan and spread along the bottom and sides with the brush.
• Add parchment paper to cover the bottom and sides of the pan with about ½ inch to an inch overhang.
• Add oil to the parchment paper and spread as before along the bottom and sides.
• Scoop the sardines from each tin with the fork and spread them along the entire bottom of the pan, leaving the oil in the tins.
• Place the artichoke hearts on top of the sardines.
• Crack as many eggs as will fit into the prep bowl.
• Pour the craked egg into the blender.
• Repeat until all 12 eggs are cracked and in the blender.
• Add ¼ cup heavy whipping cream and salt to the blender.
• Blend on low until the mixture is consistent.
• Put the spinach/arugula mix into the blender and stir so the greens are all coated in egg.
• Pull the top rack partially out of the oven and place the sheet pan onto it.
• Carefully pour the egg mixture into the pan.
• Pour the oil from the sardine tins over the eggs.
• Push the rack back into the oven and bake for 20 minutes or until a toothpick inserted into the center comes out dry.
• Allow to cool and cut into 12 equal(ish) pieces and serve OR prep for freezer storage.

Freezing

• Wrap each piece in wax paper.
• Place in a resealable freezer bag.
• Remove as much air as possible and seal the bag.
• Place in the freezer until ready to eat. These will last about two weeks this way.
• For longer storage (up to 6 months) wrap each piece in cling wrap and place in a resealable freezer bag.

Clean up

• Throw the parchment paper away.
• Wash the sheet pan with hot soapy water and allow to dry in the dry rack.