Grilled Kippers with Poached Eggs, Potato Farl and Lemon Caper Horseradish Mayo
Start the day off right with this delicious, healthy and satisfying breakfast recipe!
2 people
10 minutes
10 minutes
Ingredients
- 1 knob Butter
- 2 tbsp Capers chopped
- 1 tsp Caster Sugar
- 4 - Eggs as fresh as possible
- 1 tsp Horseradish
- 0.5 - Lemon zest
- 1 tsp Lemon juice
- 3 tbsp Mayonnaise
- 4 - Potato Farls
- 1 pack Smoked Kipper
- 1 drop SuperValu White Wine Vinegar
To Garnish
-
4
-
Lemon
wedges
-
1
bunch
Watercress
or rocket
Method
- Place the mayonnaise, capers, horseradish and lemon zest and juice in a bowl and stir well until combined. Set aside in the fridge.
- To poach the eggs, add the vinegar and sugar to a pan of very hot, not boiling water. Wait for small bubbles to form on the base of the pan, then crack the eggs into a small bowl or cup and pour them into the pan one by one. The bubbles will stop your eggs from sticking, but turn down the heat so they don't boil. Cook for a few minutes, until the eggs are cooked and firm on the outside, then remove from the water with a slotted spoon. Place on a plate lined with kitchen paper so that any excess water doesn't get into your finished dish.
- Heat your grill. Add a knob of butter to the kippers and grill for however long is suggested on the packet. Warm your farls and butter them too.
- Serve a poached egg and kipper on each farl with a dollop of mayo on the side. Garnish with a small handful of watercress or rocket and a lemon wedge.
High in vitamin B12
