Kippers cooked in jug and served with a poached egg

Step 1/6

Preheat a pyrex jug by filling it with boiling water from the kettle. Refill the kettle and boil again

Step 2/6

• 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

Step 3/6

• 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

Step 4/6

• 2 slices of wholemeal bread

Lightly toast the bread and remove the crusts

Step 5/6

• 25 g butter (room temperature)

Drain water and cut kippers in half then let the butter melt from residue heat in the jug