4 large kippers (80-100g each)
2 Tbsp butter
4 slices of toast, buttered
freshly ground salt & pepper
Gently warm the kippers in butter in a large frying pan with the lid on. Alternately, if the kippers are in a sealed plastic bag, place the bag in a large saucepan, cover with boiling water and simmer with the lid on for 10 mins.
During this time, poach the eggs until the white is firm but the yolk is soft (or hard, as preferred).
Prepare the toast.
To serve, place a kipper on each slice of toast and drizzle with some of the juices. Set a poached egg on top of the kipper and season with salt & pepper.
Use Banting Buttermilk Seed Loaf for toast.
Substitute the kippers with haddock poached in milk or whole smoked salmon.