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Kippers & Poached Eggs

Servings:           4
Total Time:        20 mins
Cooking Time:  15 mins

Download this Recipe (.pdf)

Ingredients

4 large kippers (80-100g each)
2 Tbsp butter

4 eggs

4 slices of toast, buttered

freshly ground salt & pepper

Method

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.

Banting/LCHF
Use Banting Buttermilk Seed Loaf for toast.

Variations

Substitute the kippers with haddock poached in milk or whole smoked salmon.
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Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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