Traditional Kippers Breakfast - Frozen Fish Direct

Ingredients

• 2 Smoked kippers
• 100g of butter
• 2 fresh eggs
• 1 slice of sourdough bread
• Lemon wedges
• Traditional Kippers Breakfast: Step-by-Step Method
• Prepare all ingredients: 2 smoked kippers, 100g butter, 2 fresh eggs, 1 slice sourdough bread, lemon wedges
• Fill a large frying pan with enough water to cover the kippers, and bring it to a gentle simmer
• While the water is heating, preheat another pan for frying eggs and toast
• Once simmering, add smoked kippers to the hot water, skin side down
• Gently poach the kippers for 3–4 minutes until heated through
• Meanwhile, melt half the butter in the second pan over medium heat
• Toast the sourdough bread in the pan with melted butter until golden on both sides
• Remove the toast from the pan, reserve on a warmed plate
• Add remaining butter to the same pan; once foaming, crack in the eggs
• Fry eggs to preferred doneness (sunny-side up is classic)
• Lift kippers from the poaching liquid with a slotted spatula and let excess water drain
• Plate the toasted sourdough as a base
• Lay the smoked kippers over the toast
• Place fried eggs alongside or on top of the kippers, as you prefer
• Spoon any remaining melted butter from the pan over the eggs or kippers for extra richness
• Garnish with lemon wedges for squeezing over the fish just before eating
• Serve immediately while hot