Scrambled Eggs with Kippers

• 2 kippers
• 6 eggs
• Pepper
• 1 tablespoon

Grill the kippers and discard the bones and skin. Flake the flesh and keep warm. Beat the eggs lightly with a fork and season with a little pepper but no salt. Melt the butter in a pan and add the beaten eggs. Add the kipper flesh and cook over a low heat, moving the mixture constantly from the bottom of the pan but not stirring. While the eggs are still creamy, put them on the toast, and serve