Kippers and eggs Recipe

Name: Kippers and eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 kipper fillets (about 8 oz total); 4 large eggs; 2 tablespoons butter; Freshly ground black pepper, to taste; Lemon wedges, for serving (optional)

British · Main course · 15 min total

Kippers and eggs recipe videos

A classic British breakfast dish featuring smoked herring (kippers) paired with fried eggs, perfect for a hearty start to the day.

5
min prep

10
min cook

2
servings

450
kcal/serving

Ingredients

4 kipper fillets (about 8 oz total)
4 large eggs
2 tablespoons butter
Freshly ground black pepper, to taste
Lemon wedges, for serving (optional)

Instructions

Place the kipper fillets in a shallow dish and cover with boiling water. Let stand for 5 minutes, then drain and pat dry.
In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the kippers and cook for 2-3 minutes per side until heated through and lightly browned. Transfer to a plate and keep warm.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and fry to your liking (sunny-side up or over easy).
Divide the kippers and eggs between two plates. Season with black pepper and serve with lemon wedges if desired.

Tips

For a traditional touch, serve with buttered toast or brown bread.
Kippers are already cooked during smoking; the brief poaching and pan-frying just heat them through.

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