Separate the yolks from <quantity>2</quantity> eggs into a bowl

Cut <quantity>1</quantity> lime in half

Transfer the egg yolks to a mixing bowl

Spoon <quantity>2<unit>tsp</unit></quantity> of mustard into the bowl

Add salt to taste

Pour <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil slowly, while quickly whisking. Continue until the oil is fully emulsified

Squeeze the juice from <quantity>½</quantity> lime

Whisk until smooth. The Homemade Mayonnaise is ready

Trim and reserve <quantity>4</quantity> coriander roots

Melt <quantity>1<unit>tbsp</unit></quantity> of butter on low heat

Add <quantity>4</quantity> coriander roots

Fry gently until crispy. Remove from pan onto a paper towel

Season with paprika to taste

Smash <quantity>1<unit>clove</unit></quantity> of garlic and peel

Cut <quantity>1</quantity> orange in half

Cut <quantity>1</quantity> lime in half

Cut both ends off of <quantity>1</quantity> onion. Cut in half and peel

Cut the onion vertically and peel

Thinly slice the onion

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over medium heat

Add the garlic to the pan

Add the onions and toss. Cover the pan until the cover is completely steamed

Add <quantity>2<unit>tsp</unit></quantity> of vinegar and <quantity>½<unit>tbsp</unit></quantity> of white wine. Cover the pan for 5m until the onions are tender

Add salt to taste

Squeeze the juice from <quantity>1</quantity> orange

Squeeze the juice from <quantity>1</quantity> lime

Cook, while stirring, until most of the liquid is reduced and the onions are almost transparent

Remove the onions from the pan

Chop the stems from <quantity>¼</quantity> bunch of coriander

Smash <quantity>1</quantity> clove of garlic and peel

Cut parchment paper into a round and place in a frying pan

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to the pan

Spread the olive oil around the parchment paper

Add <quantity>4</quantity> canned sardines to the pan on medium heat

Add the coriander stems and the garlic

Flip the sardines once they are slightly toasted on the bottom

Add <quantity>1<unit>tbsp</unit></quantity> of white wine to the pan

Transfer the sardines to a plate once they are warmed through

Remove the parchment paper from the pan. Drizzle the remaining oil over the sardines

Add <quantity>1<unit>tbsp</unit></quantity> butter to a grill pan over medium heat

Place <quantity>2</quantity> slices of loaf bread until there are grill marks on both sides of the slices

Smash <quantity>1<unit>clove</unit></quantity> of peeled garlic

Spread the garlic over the slices of bread

Cover the bread with a heaping spoonful of the escabeche

Top with the sardines

Insert a zip top plastic bag into a jar

Pour the homemade mayonnaise into the bag

Make a small hole on the bottom tip of the plastic bag

Dress the sardines with the homemade mayonnaise

Zest <quantity>1</quantity> lime over the mayonnaise

Cut the bulb ends of the toasted coriander steams

Top the bread with the coriander stems

Garnish with some picked coriander leaves

Finish with some paprika to taste

The Toast with Sardines is ready to be enjoyed!