Kippers with lightly boiled almost hard eggs.

Preparation: 5 mins Cooking: 10 mins Breakfast or Brunch

2 kippers, fillets.
2 large Free range quality egg.
and rough chopped Basil to garnish.

Preheat the grill, place the kippers on the grill rack skin side up and cook for 3 mins. Turn over the kippers and cook on the other side for 3 mins.

Meanwhile, place the eggs in a small pan and cover with cold water.

Slowly bring to the boil and when boiling set the timer for 5 mins. Drain the eggs, rinse in cold water and tap the shells all over. Peel away the egg from the shell and discard the shells.serve with the eggs sliced around the fish with a little salad and dressing.

Kipper fillets on Scrambled eggs

Preparation: 5 mins Cooking: 10 mins Breakfast or Brunch

My favorite Kipper fillets on Scrambled eggs on the top of wholemeal toast is so Tasty,so quick, and so easy to make

2 Kipper fillets bought vacuum packed with a little butter and parsley contained inside.These can be microwaved,but I prefer to grill them without the butter for two to three minutes each side

2 large free range Eggs whisked together until the deep yellow liquid has little bubbles of air bursting to the thickish surface, then microwave for a minute at a time the stir until the eggs are scrambled, cooked light and fluffy.

With 2 sliced of thick brown wholemeal bread toasted spread the scrambled eggs on the toast the lay the kipper fillets on the scrambled eggs.

Garnish around the plate the salad with your choice of dressing and there you have what I consider to be a great tasty kipper breakfast and enjoy it because you know it’s a very healthy meal that is good for you.

Kipper Fillet Fishcakes

Preparation: 5 mins Cooking: 10 mins Breakfast or Brunch

4 kipper fillets.
400ml/14fl oz. whole milk.
450g/1lb floury (roast potatoes type ), peeled, cut into 1”size pieces, boiled until tender
2 tbsp. chopped fresh parsley.
3 free-range egg yolks.
freshly ground black pepper.
A little sea salt.
½ tsp of Soy sauce (optional) but it just add that extra dimension to this dish.
200g/7oz plain flour.
3 free-range eggs.
200g/7oz dried breadcrumbs use slices of bread dried in the oven then pop them into your food processor for a minute.
6 tbsp olive oil.

Place the kipper fillets into a saucepan and add the milk, bring to the boil, then remove from the heat and set aside to cool.

When cooled, drain and discard the milk, before checking the fillets for any hidden to remove the set the mix aside.

Mash the boiled potatoes in a large bowl until smooth with no lumps, then mix and stir in the parsley, egg yolks and fillets until they become thick.

Season, to taste, with a little salt and the freshly ground black pepper.

Stir the mixture until well combined and mouldable.

Divide the mixture into six equal-sized balls the gently flatten each until over ½” thick patties, then place into the fridge to chill down for a couple of hours.

Beat the 3 large eggs in a bowl whipped until you see some bubbles.

Sprinkle the flour onto a large plate. Then dip and cover with breadcrumbs gently pressing them in. Take the chilled fishcakes and cover each in the flour, then dip each Pattie in the egg mixture before completely covering each in the breadcrumbs.

Heat the olive oil in a frying pan over a medium heat and add the fishcakes and fry the fishcakes for three to four minutes on each side, or until a crusty golden brown on each side.

Take out and lay kitchen paper and absorbent any surplus oil Keep heated in the oven.

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