Eggs poached with kippers

kipper fillets

🥗Healthier: smoked salmon

💰Cheaper: canned sardines

Canned sardines are less expensive and still provide a similar flavor profile.

Heat milk in a pot until it comes to a boil.

Once boiling, reduce the heat and add the kipper fillets, letting them simmer just under boiling point until softened.

Cover the pot with the kippers and let them sit in the milk.

In a separate pot, bring water to a boil and add a splash of white wine vinegar and a pinch of salt.

Stir the water with chopsticks to create a whirlpool effect.

Crack the eggs into a bowl for easy transfer into the boiling water.

Gently slide the eggs into the boiling water one at a time.

Let the eggs simmer for a couple of minutes until they reach a medium soft consistency.

Toast the bread in a toaster until golden brown.

Remove the poached eggs from the water and drain them on a napkin.

Spread butter on the toasted bread.

Place the poached eggs gently on the buttered toast.

Add the kipper fillets on top of the poached eggs.

Sprinkle with salt and black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens