This is one of my favourites for breakfast. An excellent source of protein for a morning wake up.

Kippers-a whole herring basically sliced in half from head to tail, gutted, split in a butterfly fillet, either salted or pickled and then smoked.

Serves 1 person

Time: 15mins 

Ingredients:

• 1 x pack of Smoked Kippers
• sprinkle of Smoked Paprika
• 3 x Button Mushrooms
• 1 x large handful of Spinach leaves
• sprinkle of Smoked Paprika
• vegetable oil
• salt & pepper to season
• 1 x Lemon wedge

Scrambled eggs:

• 3 x medium sized Eggs
• 1 x tsp of Cream
• knob of butter
• salt & pepper to season

Method

1. Preheat the grill to a high heat. Preheat the hob/stovetop to a medium heat.
2. Drizzle a little oil into a frying pan, add the kippers (skin side up), coat with oil, sprinkle smoked paprika on top and season. Add the mushrooms too. Place the pan under the grill. Sizzle away! (cooks under 5mins)
3. Add a knob of butter to a saucepan and place on the heated hob. Allow to melt. Then crack the eggs into the pan.
4. Carefully stir the eggs using a wooden spoon or spatula. Once, the eggs begin to form lumps, remove from the heat. Stir the eggs slowly towards the centre of the pan.
5. Place the pan back onto the heat, continuously stir and allow the eggs to firm up slightly more. Then remove the pan from heat. Add the cream to the eggs. Season with salt & pepper. Stir. Serve the eggs onto a plate.
6. Once the kippers are crispy, remove the frying pan from under the grill. Serve the kippers alongside the scrambled eggs plate.
7. Place the frying pan onto the heated hob, add a handful of spinach leaves into the same pan. Cook until wilted. Place the wilted spinach and cooked mushrooms onto the plate.
8. Squeeze a lemon wedge on top. Season.

 

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