Kippers with Scrambled Eggs

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