Our kippers, spinach, and eggs make the perfect breakfast or brunch meal. The smoky, richness of the kippers pairs beautifully with the earthy freshness of sautéed spinach and the creamy texture of perfectly cooked eggs. This treat is packed with protein.
Ingredients
- 2 St. Ewe Rich Yolk Free Range 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.
