A hearty, comforting plate featuring smoky kippers alongside a bed of sautéed spinach. A soft-boiled egg adds a rich, velvety touch, while a slice of toasted sourdough brings everything together. A classic, satisfying combination that’s wholesome and full of flavor.
Prep Time: 5 mins
Cooking Time: 10 mins
Serves: 2
Ingredients:
- 2 Smoked Kippers
- 225g Baby Spinach (washed)
- 2 Eggs
- Sourdough Bread
- 250g Hollandaise Sauce (optional)
Method
- Put the kippers in a pan, cover them with water. Heat and bring the water to a simmer for 2 minutes. Turn off the heat and leave the kippers in the hot water while you cook the spinach and the eggs.
- Fill a small saucepan with water and bring to the boil. Add the eggs to boiling water and cook for 6 minutes. Drain the egg and run cold water over them. Peel both of the eggs and discard the shell.
- Heat a large saucepan or frying pan up and add a dash of water. Heat the pan until the water is boiling. Add the spinach and season with salt and pepper, stir the spinach until it has wilted. Drain off the excess water.
- Toast the bread and heat the hollandaise sauce (if using). Remove the kippers from the water and drain on kitchen paper. Add the kippers to two plates, top with the wilted spinach and hollandaise (if using). Slice the egg in half and add to the Spinach. Season the egg with salt and pepper and serve with the toasted sourdough.
Buy your kippers here for a great start to the day.