Smoked Kippers With Scrambled Eggs
This classic breakfast or brunch dish features rich, smoked kippered herring fillets gently pan-fried and served alongside fluffy scrambled eggs infused with a hint of curry powder. Accompanied by crisp whole wheat toast and fresh lemon wedges, it offers a satisfying and flavorful start to the day.
Equipment
- 1 skillet Medium-sized for kippers and eggs
- 1 Mixing Bowl For beating eggs
- 1 Whisk For aerating eggs
- 1 Spatula Heat-resistant for cooking
- 1 Toaster For whole wheat toast
Ingredients
Main
- 2 kippered herring fillets
- 4 large eggs beaten
- 2 tablespoons butter
- salt
- white pepper to taste
- 1 teaspoon curry powder
- 1/4 cup milk
- 2 slices whole wheat toast per person
- 1/2 lemon cut into wedges
Instructions
- In a mixing bowl, beat the eggs with milk, salt, white pepper, and curry powder until well combined and slightly frothy.
- Heat 1 tablespoon of butter in a medium skillet over medium-low heat until melted.
- Add the kippered herring fillets to the skillet and cook gently for 2-3 minutes per side, or until heated through and lightly crisped. Remove kippers and keep warm.
- Add the remaining 1 tablespoon of butter to the same skillet (or a clean one) over low heat.
- Pour the egg mixture into the skillet. Allow the edges to just set, then gently push the cooked egg toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking and gently stirring the eggs until they are softly set but still moist and creamy. Do not overcook.
- While the kippers and eggs are cooking, toast the whole wheat bread to your desired crispness.
- Divide the scrambled eggs and kippered fillets evenly between two plates.
- Serve immediately with the whole wheat toast and fresh lemon wedges for squeezing over the kippers to enhance their flavor.
Notes
For the kippers, gently pan-fry them in butter over medium-low heat. Overcooking will dry them out and make them tough; the goal is to warm them through and slightly crisp the skin. Achieve perfectly creamy scrambled eggs by cooking them over low to medium-low heat, stirring constantly. Remove them from the heat just before they are fully set, as they will continue to cook from residual heat. The curry powder adds an unexpected depth that beautifully complements the kippers. Fresh lemon wedges are crucial to cut through the richness and brighten the dish.