Traditional Craster kippers have firmer flesh and a far better flavour than pre-packed kipper fillets, and are worth finding for this high-protein breakfast.
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300ml (½ pint) semi-skimmed milk
2 kippers, about 300g (10½ oz) each
25g (1oz) butter
4 eggs, beaten
Salt and black pepper
Method Prep:5min › Cook:5min › Ready in:10min
Heat the milk in a frying pan to simmering point. Add the kippers. If the milk does not quite cover them, add boiling water. Adjust the heat so the liquid is barely bubbling, cover the pan and poach for about 4 minutes.
Meanwhile, heat the butter in a nonstick saucepan, add the beaten eggs and cook over a very low heat, stirring, for about 3-4 minutes until creamy. Add a pinch of salt and stir.
Transfer the poached kippers to warmed plates. Spoon on the eggs and grind over some black pepper. Serve with wholemeal toast.