Grilled Kipper with Creamy Scrambled Eggs Recipe

Ingredients

1 whole smoked kipper
50g butter
6 eggs
5 tbsp full cream milk
Sea salt
Freshly ground pepper
A handful of chives
1 lemon
Buttered toast, to serve

Prep: 5 mins | Cook: 15 mins | Total: 20 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Warm your grill to medium-high. Line a baking tray with tin foil and add the kipper, skin-side down. Dot half the butter over the kipper. Set the baking tray to one side.

2. Crack the eggs into a large bowl and add 5 tbsp milk and a generous pinch of salt and pepper. Whisk well together.

3. Add the remaining butter to a medium pan and melt it over a medium-low heat. Pour in the whisked eggs. Cook for 10-15 mins, stirring frequently, till the eggs have thickened but are still a little runny. If you prefer firmer scrambled eggs, cook them on a slightly higher heat and stir less frequently.

4. When the eggs are nearly cooked, slide the kipper under the hot grill. Cook for 4-5 mins, till the bones pull away easily from the flesh. Finely chop or snip the chives.

5. Spoon the eggs onto 2 plates and add flaked pieces of grilled kipper to each. Sprinkle over the chives and serve with lemon wedges and buttered toast on the side.