Kippers with poached egg

Preheat the oven and prepare a piece of parchment paper.

Drizzle a little vegetable oil on the parchment paper and rub it to prevent sticking.

Place 2 kipper fillets on the parchment paper.

Add a little black pepper on top of the kippers.

Place 2 slices of lemon on the kippers.

Add a small amount of butter on top of the kippers.

Flick a little water onto the parchment to create steam.

Fold the edges of the parchment paper tightly around the kippers to create a parcel.

Place the parcel in the oven and cook for 15 minutes.

Toast a thick slice of sourdough bread and keep it warm in the oven if it pops up early.

In a pan, add water and 1 tablespoon of white wine vinegar, then bring it to a boil and reduce the heat.

Crack 2 eggs into a small cup, one at a time.

Gently lower the cups with the eggs into the simmering water to poach them.

Once the toast is ready, spread a little butter on it.

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

Lift the kippers onto the toast and drizzle some of the buttery lemon juices over them.

Carefully lift the poached eggs out of the water and place one on top of the kippers on the toast.

Add the second poached egg on top of the kippers.

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

Equipment Needed

Spice Level:

Dietary