Kippers cooked in jug and served with a poached egg
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Preheat a pyrex jug by filling it with boiling water from the kettle. Refill the kettle and boil again
- 220 g smoked herring fillets
Cover kippers with boiling water then cover with a plate and leave to poach in the jug for 7 minutes
- 2 eggs
- 1 tsp white wine vinegar
Bring water to a boil and add the white wine vinegar. Give the water a swirl while lowering the heat until barely simmering and then add the eggs to poach for around 3 minutes
- 2 slices of wholemeal bread
Lightly toast the bread and remove the crusts
- 25 g butter (room temperature)
Drain water and cut kippers in half then let the butter melt from residue heat in the jug
Pour melted butter over kippers and top with a poached egg.
Enjoy your meal!