Kippers with Eggs (Traditional British Breakfast Recipe)

Smoked herring served with poached or fried eggs and buttered toast.

Ingredients (Serves 2)

• 2 whole kippers (smoked herring), split and gutted

• 4 large eggs

• 2 tsp butter or oil

• Salt and freshly ground black pepper, to taste

• Optional: fresh parsley or lemon wedges for garnish

Preparation

1. Prepare the kippers:

   • Rinse kippers under cold water and pat dry.

   • Remove any remaining bones if necessary.

2. Cook the kippers:

   • Heat a frying pan over medium heat and add butter or oil.

   • Place kippers skin-side down and cook for 3–4 minutes per side until heated through and slightly crispy.

3. Cook the eggs:

   • In a separate pan, cook eggs to your preference: poached, scrambled, or fried.

   • Season lightly with salt and pepper.

4. Serve:

   • Place kippers on plates and serve eggs alongside.

   • Garnish with fresh parsley or a squeeze of lemon if desired.

Serving Suggestions

• Serve with buttered toast or crusty bread.

• Pair with tea or coffee for a classic British breakfast.

Cooking Tips

• Keep kipper cooking gentle to preserve delicate texture.

• Avoid over-salting as kippers are naturally salty.

• Serve immediately for the best flavor and texture.