Ingredients
- 2 eggs
- 2 kippers
- 225g bag baby leaf spinach
- Serve with lemon wedges and crusty bread
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 collander wilt the spinach on top
- Peel both of the eggs and discard the shell.
- Add salt and pepper. Toast the bread and heat the hollandaise sauce
- Add the kippers to plates, top with the wilted spinach and hollandaise
- Slice the egg in half and top.
- Serve with the toasted sourdough.