Kippers and poached eggs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing healthy fats.

kippers

🥗Healthier: smoked mackerel

💰Cheaper: canned sardines

Canned sardines are often more affordable and still provide omega-3s.

Prepare a piece of parchment paper and drizzle a little vegetable oil on it, rubbing it in to prevent sticking.

Place the two kipper fillets on the parchment paper.

Sprinkle a little black pepper over the kippers.

Add a couple of slices of lemon on top of the kippers.

Add a knob of butter on top of the kippers for richness.

Flick a small amount of water onto the parchment to create steam, then wrap the edges tightly to seal.

Place the wrapped kippers in the oven and cook for 15 minutes.

Toast a thick slice of sourdough bread in the toaster, keeping it warm in the oven if it pops up early.

Add 1 tablespoon of white wine vinegar to a pot of water and bring it to a boil, then reduce the heat to low.

Crack 2 eggs into a small cup, then gently lower them into the simmering water to poach.

Once the toast is ready, place it on a plate and add a bit of butter on top.

Remove the kippers from the oven and unwrap the parchment to reveal the cooked fish.

Lift the kippers onto the toast, adding any juices from the parchment.

Remove the poached eggs from the water and place one on top of each kipper on the toast.

Finish with a sprinkle of black pepper and a sprig of parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens