Coldstream Eggs

A breakfast dish served in the Officer’s Mess of the Coldstream Guards about 100 years ago. It is very good as a starting course today.


  • 6 kipper fillets, lightly poached
  • cups (3 dl) single cream
  • 6 eggs
  • Salt and black pepper
  • Hot buttered toast


Mash the kipper fillets. Mix in the cream, reserving 2 tablespoons. The mixture should have a very soft purée consistency. Put the mixture into individual soufflé dishes, filling them only half-full, and carefully break an egg into each. Sprinkle with a little black pepper.

Season the reserved cream with salt and pepper and put a little on top of each egg. Bake in a moderate oven, 350°F (180°C, Gas Mark 4), for 7 minutes or until the eggs are just set. Serve with slices of hot buttered toast.