The Ultimate Kippers, Spinach, and Eggs Experience Forget the ordinary—start your day with a dynamic trio that shines on the plate. This is more than breakfast; it's a crafted experience. The kipper takes center stage with its smoky, rich flavour. This bold taste is balanced by fresh spinach, sautéed until just wilted, adding an earthy brightness. Tying it all together are perfectly cooked eggs, their creamy texture blending with the smoky fish and tender greens.
Ingredients (Serves 2)
- 2 Kippers
- 1/2 tsp sea salt
- 1/2 tsp Crushed Black Pepper
- Lemon wedges
- Crusty sourdough bread
- 250g West Country Butter
There's eggs and then there's Burford Browns. These are exceptional eggs that deliver every time. The richness of these and the smoky salty kippers are a dream team.
Instructions
- Grill the kippers for 4 miuntes each side
- Fill a small saucepan with water and bring to the boil.
- Add the eggs to boiling water and cook for 6 minutes.
- In a metal colander wilt the spinach on top
- Peel both of the eggs and discard the shell.
- Add salt & pepper. Toast the bread and heat the hollandaise sauce
- Add the kippers to plates, top with the spinach & hollandaise
- Slice the egg in half and top.
- Serve with the toasted sourdough.
