Scrambled Kipper On Toast Recipe
Scrambled Kipper On Toast has a one of its kind taste. The bread and eggs gives the Scrambled Kipper On Toast an exhilarating taste. Scrambled Kipper On Toast is inspired by restaurants universally.
Ingredients
| Fillets | 8 , frozen | |
| Bread slice | 4 | |
| Butter/Margarine | 2 Ounce | |
| Eggs | 4 standard | |
| Milk | 2 Tablespoon | |
| Very little salt | ||
| Pepper | 1 | |
Directions
Separate the kipper fillets and poach in water for 5 minutes.
When cooked, drain and flake the fish coarsely, removing the skin.
Break the eggs into a basin.
Add the milk and seasoning and beat lightly with a fork.
Meanwhile toast the bread, cut off crusts and spread with 1 oz. margarine.
Keep hot, melt the remaining ounce of margarine in a pan, add the eggs and cook gently, stirring occasionally.
When nearly set add the flaked kippers.
When cooked, drain and flake the fish coarsely, removing the skin.
Break the eggs into a basin.
Add the milk and seasoning and beat lightly with a fork.
Meanwhile toast the bread, cut off crusts and spread with 1 oz. margarine.
Keep hot, melt the remaining ounce of margarine in a pan, add the eggs and cook gently, stirring occasionally.
When nearly set add the flaked kippers.
Chef
