Poached kippers

Poached kippers


6 people made this

About this recipe: 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.

Chrissie Lloyd

Serves: 4 

  • 300ml (½ pint) semi-skimmed milk
  • 2 kippers, about 300g (10½ oz) each
  • 25g (1oz) butter
  • 4 eggs, beaten
  • Salt and black pepper

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. 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.
  2. 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.
  3. Transfer the poached kippers to warmed plates. Spoon on the eggs and grind over some black pepper. Serve with wholemeal toast.

Nutrients per serving

Vitamins B2, niacin, B12, B6

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Reviews (1)


Nice - 12 Oct 2016

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