The Ultimate Kippers, Spinach, and Eggs Experience
Forget the ordinary—start your day with a truly dynamic trio that sings on the plate. Our dish isn't just breakfast; it's a perfectly composed experience.
The star is the kipper, offering a smoky, unapologetically rich flavor that is deeply satisfying. This assertive taste is then gracefully balanced by a generous bed of fresh spinach, lightly sautéed until just wilted, providing an earthy counterpoint that brightens the whole dish. Binding it all together is the sheer luxury of perfectly cooked eggs, their creamy, velvety texture mingling with the smoky flakes of fish and the tender greens.
Ingredients
- 2 St. Ewe Rich Yolk - Free Range Eggs
- 2 Kippers
- 225g bag Baby Leaf Spinach
- 1/2 tsp sea salt
- 1/2 tsp Crushed Black Pepper
- Lemon wedges
- Crusty sourdough bread
- 250g West Country Butter
There's eggs and then there's Burford Browns. These are exceptional eggs that deliver every time. The richness of these and the smoky salty kippers are a dream team.
Instructions
- Grill the kippers for 4 miuntes each side
- Fill a small saucepan with water and bring to the boil.
- Add the eggs to boiling water and cook for 6 minutes.
- In a metal colander wilt the spinach on top
- Peel both of the eggs and discard the shell.
- Add salt & pepper. Toast the bread and heat the hollandaise sauce
- Add the kippers to plates, top with the spinach & hollandaise
- Slice the egg in half and top.
- Serve with the toasted sourdough.
