Kippers with Poached Eggs

Ingredients

• 2 pieces kippers
• 4 large eggs
• 2 tablespoons butter
• 1 whole lemon
• 2 tablespoons fresh parsley
• black pepper
• 4 cups water
• salt

Instructions

1. 1

   In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add a pinch of salt.

2. 2

   While the water is heating, melt 2 tablespoons of butter in a skillet over medium heat. Add the kippers, skin side down, and cook for 4-5 minutes until heated through and slightly crispy.

3. 3

   Once the kippers are cooked, remove them from the skillet and keep warm. In the same skillet, you can add a squeeze of lemon juice for added flavor if desired.

4. 4

   Crack the eggs into individual small bowls. Gently slide the eggs into the simmering water, one at a time. Poach the eggs for 3-4 minutes for runny yolks or longer if you prefer firmer yolks.

5. 5

   While the eggs are poaching, chop the fresh parsley and prepare lemon wedges for serving.

6. 6

   Using a slotted spoon, carefully remove the poached eggs from the water and let them drain briefly.

7. 7

   To serve, place a kipper on each plate, top with two poached eggs, and sprinkle with chopped parsley and black pepper to taste. Serve with lemon wedges on the side.

8. 8

   Enjoy your traditional British breakfast!