Make this Kipper Brunch with Spinach and Poached Eggs in just 5 minutes.
Kipper Brunch with Spinach and Poached Eggs
- Servings: 2 servings
- Cooking Time: 5 minutes cooking
Ingredients:
2 x 190g cans Princes Kippers in Sunflower OilÂ
Few drops of vinegar
2 large eggs
200g fresh spinach, washed
4 cherry tomatoes, halved
Salt and freshly ground black pepper
Cooking Instructions:
- Place the kippers onto a microwaveable plate and cover with microwaveable film.
- 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.
- Microwave the kippers on high for 1-1 ½ minutes.
- Wilt the spinach by placing it in a large colander and slowly pouring over a kettle of boiling water.
- 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.
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