Ingredients
- 2 Burford Brown Eggs
- 2 kippers
- 225g bag baby leaf spinach
- 1/2 tsp sea salt
- 1/2 tsp ground 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.
