Breakfast: Grilled Smoked Paprika Kippers with Scrambled eggs, Wilted Spinach & Mushrooms

kippers

🥗Healthier: smoked mackerel

💰Cheaper: canned sardines

Canned sardines provide a similar flavor and are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu can provide a similar texture in scrambled dishes.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Preheat the grill to a high heat. Preheat the hob/stovetop to a medium heat.

Drizzle a little oil into a frying pan, add the kippers (skin side up), coat with oil, sprinkle smoked paprika on top and season. Add the mushrooms too. Place the pan under the grill. Sizzle away! (cooks under 5mins)

Add a knob of butter to a saucepan and place on the heated hob. Allow to melt. Then crack the eggs into the pan.

Carefully stir the eggs using a wooden spoon or spatula. Once, the eggs begin to form lumps, remove from the heat. Stir the eggs slowly towards the centre of the pan.

Place the pan back onto the heat, continuously stir and allow the eggs to firm up slightly more. Then remove the pan from heat. Add the cream to the eggs. Season with salt & pepper. Stir. Serve the eggs onto a plate.

Once the kippers are crispy, remove the frying pan from under the grill. Serve the kippers alongside the scrambled eggs plate.

Place the frying pan onto the heated hob, add a handful of spinach leaves into the same pan. Cook until wilted. Place the wilted spinach and cooked mushrooms onto the plate.

Squeeze a lemon wedge on top. Season.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens