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.

Preheat the oven and prepare a baking tray with parchment paper.

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

Place two kippers on the parchment paper and sprinkle with black pepper.

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

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

Once the toast is ready, spread some butter on it.

Remove the kippers from the oven, unwrap the parcel, and place the kippers on the toasted bread.

Spoon some of the buttery lemon juices from the parchment over the kippers.

Lift the poached eggs out of 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens