Kippers with Eggs – Florentine Style

This smoked kippers with Florentine style eggs recipe from Delicious Magazine is perfect for a lazy Sunday brunch.

Ingredients – Serves 2

2 eggs

2 smoked kippers

225g bag baby leaf spinach

Serve with lemon wedges and crusty bread

Method

Step 1

Fill a deep, wide frying pan with boiling water, place over a high heat and bring to a simmer. Reduce the heat, swirl the water rapidly using a spoon and drop in 2 eggs, 1 at a time – the swirling water will help the egg white wrap around the yolk.

Step 2

Poach for 2-3 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.

Step 3

Add 2 smoked kippers to the simmering water and heat through for 2 minutes. Transfer to kitchen paper to drain. Meanwhile, pierce a bag of baby leaf spinach a few times and microwave on high for 11/2-2 minutes, until just wilted.

Step 4

Tip into a bowl, season and divide between 2 plates. Rest the kippers on the spinach, top each with a poached egg and season. Serve with lemon wedges and crusty bread to mop up the yolk, if you like.