Grilled Kipper with Creamy Scrambled Eggs

Cooking time
Serves2 people
Grilled Kipper with Creamy Scrambled Eggs

Treat yourself to an indulgent breakfast of rich smoked kipper, grilled and served with buttery golden scrambled eggs and fresh chives.


  • 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

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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.
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