2 x 190g cans Princes Kippers in Sunflower Oil 
Few drops of vinegar
2 large eggs
200g fresh spinach, washed
4 cherry tomatoes, halved
Salt and freshly ground black pepper

Kipper Brunch with Spinach and Poached Eggs

2 servings
5 minutes prep
5 minutes cooking

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 366kcal Traceg 17.5g 4g 3.8g
RI% 18% 25% 20% 63%


  1. Place the kippers onto a microwaveable plate and cover with microwaveable film.
  2. Pour just-boiled water into a medium saucepan to a depth of about 10cm and add the vinegar. Swirl the water with a spoon, then carefully crack in the eggs. Cook over a very low heat for 3-4 minutes to poach the eggs until they are done to your liking.
  3. Microwave the kippers on high for 1-1 ½ minutes.
  4. Wilt the spinach by placing it in a large colander and slowly pouring over a kettle of boiling water.
  5. Ensure that the spinach is well drained, then share it between two warm serving plates. Arrange the kipper fillets on top. Use a draining spoon, lift a poached egg onto each portion, then serve, seasoned with black pepper and garnished with cherry tomatoes.