Scrambled Eggs with Kippers

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 kippers
  • 6 eggs
  • Pepper
  • 1 tablespoon butter
  • 4 slices buttered toast


    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 at once.