SMOKED KIPPERS WITH POACHED EGG

Breakfast and Brunch
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

5 min 12 min ★★☆☆☆ 4

Ingredients

Main

•            Smoked kipper fillets: 300–350 g (usually 2 fillets)

•            Eggs: 2 large (≈ 110 g without shell)

•            Butter: 20 g

•            Lemon wedges: 40 g (optional)

For serving

•            Bread (toasted): 120 g (2–4 slices depending on size)

•            Fresh parsley: 4 g

•            Black pepper: 1 g

Optional extras

•            Cherry tomatoes: 100 g

•            Spinach: 80 g

Cooking instructions

1. Warm the kippers

Place the kipper fillets in a shallow pan. Add a splash of water and a small knob of butter. Cover and gently heat for 4–5 minutes until warmed through.

(Alternatively, grill for 3–4 minutes.)

2. Poach the eggs

Bring a small pot of water to a gentle simmer. Add a splash of vinegar (optional).

Crack each egg into a cup, then slide into the water. Poach for 3 minutes for a soft yolk or 4 minutes for firmer.

3. Toast and garnish

Toast the bread and butter it lightly.

Chop the parsley.

If using tomatoes or spinach, sauté them quickly in a pan.

4. Serve

Place the warm kippers on the toast, top with a poached egg, sprinkle parsley and black pepper, and finish with a squeeze of lemon.

Chef ’s Notes

•            Undyed kippers have a cleaner, more natural flavour.

•            Keep the poaching water just below boiling to avoid ragged eggs.

•            A little melted butter over the kippers adds richness.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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