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    • Kippers with Scrambled Eggs

    Mark Sharron
    Easy
    15 minutes
    2
    Smoked kippers are a delicious breakfast. They’ll give you the energy you need to start your day right.
    1 rating
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    Ingredients

    • 1 whole smoked kipper
    • 50g butter
    • 6 eggs
    • 5 tablespoons full cream milk
    • Salt and ground pepper to taste
    • A handful of chives
    • 1 lemon to garnish
    • Buttered toast, to serve

    Method

    • Method for Kippers with Scrambled Eggs
    • Place the whole smoked kipper in a heatproof dish, skin side down
    • Boil water and pour over the kipper, covering it fully
    • Leave to soak for 5–7 minutes to heat through, then drain and pat dry
    • Flake the kipper flesh from the bones and remove any skin
    • Crack the 6 eggs into a bowl
    • Add the 5 tablespoons full cream milk and a pinch of salt and pepper to the eggs
    • Whisk eggs gently to combine
    • Place a non-stick pan over low heat
    • Add 50g of butter to the pan and allow to melt slowly
    • Pour the egg mixture into the pan
    • Stir continuously with a spatula, scraping the base of the pan for creamy curds
    • Cook gently until eggs are just set but still softly creamy
    • Stir in half the chopped chives at the end of cooking
    • Toast and butter your bread slices
    • Arrange the buttered toast on warm serving plates
    • Top each toast with generous spoonfuls of the scrambled eggs
    • Spoon the warm kipper flakes over the eggs
    • Scatter extra chives over the top
    • Serve each portion with a wedge of lemon on the side
    • Grind black pepper over to finish