📝 About This Recipe
Experience the gold standard of British breakfast with authentic Manx Kippers, prized for their deep mahogany hue and intense smoky aroma. These herring are split butterfly-style, salted, and cold-smoked over oak chips in the historic smokehouses of Peel on the Isle of Man. This recipe pairs the rich, oily fish with velvety poached eggs and a squeeze of lemon to create a balanced, protein-packed morning masterpiece.
🥗 Ingredients
The Kippers
- 2 large Manx Kippers (whole, butterfly-split with heads removed if preferred)
- 25 grams Unsalted Butter (softened)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 Lemon (cut into wedges for serving)
The Poached Eggs
- 4 large Fresh Farm Eggs (at room temperature)
- 1 tablespoon White Wine Vinegar (for the poaching water)
- 1 pinch Sea Salt (to season)
Accompaniments
- 4 slices Brown Bread (thick-cut, preferably seeded or sourdough)
- 2 tablespoons Salted Butter (for spreading on toast)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your broiler (grill) to high and position the rack about 4-5 inches from the heat source.
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2
Line a baking tray with foil for easy cleanup. Place the kippers on the tray, skin-side down, so they lie flat in their butterflied shape.
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3
Spread a small knob of unsalted butter over the flesh of each fish and season generously with freshly cracked black pepper. Kippers are naturally salty, so no extra salt is needed here.
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4
Bring a deep saucepan of water to a gentle simmer. Add the white wine vinegar but do not add salt to the water, as it can break up the egg whites.
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5
Crack each egg into a small ramekin or espresso cup. This makes it easier to slide them into the water gently.
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6
Place the kippers under the preheated broiler. Grill for 5-6 minutes. You are looking for the edges to slightly crisp and the butter to bubble and brown.
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7
While the kippers are grilling, use a spoon to create a gentle whirlpool in the simmering water. Carefully drop the eggs into the center of the swirl one by one.
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8
Poach the eggs for exactly 3 minutes for a runny yolk. The whites should be set and opaque.
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9
While the eggs and fish cook, toast your brown bread slices until golden and spread them generously with salted butter.
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10
Remove the kippers from the broiler. They should be fragrant and glistening with their own natural oils and the melted butter.
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11
Use a slotted spoon to lift the poached eggs out of the water, resting them briefly on a piece of kitchen paper to drain any excess moisture.
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12
Transfer the kippers to warmed plates. Place two poached eggs on top of each fish.
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13
Pour any remaining hot butter and juices from the baking tray over the eggs and fish.
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14
Garnish with a sprinkle of fresh parsley and serve immediately with the buttered toast and lemon wedges.
💡 Chef's Tips
If you find the smoke flavor too intense, you can 'jug' the kippers by standing them head-down in a tall jug of boiling water for 5 minutes instead of grilling. Always use the freshest eggs possible for poaching; the whites stay together much better without the need for complex tricks. To remove the bones easily, run a knife down the center backbone after cooking and lift the skeleton away in one piece. Don't overcook the fish; kippers are already cured and smoked, so you are essentially just heating them through and crisping the skin. For an extra touch of luxury, use a flavored butter like lemon-herb or dulse (seaweed) butter.
🍽️ Serving Suggestions
A strong pot of English Breakfast tea or Earl Grey provides the perfect tannic contrast to the oily fish. A chilled glass of tomato juice with a dash of Worcestershire sauce and Tabasco. Serve with a side of grilled tomatoes or sautéed mushrooms for a full Manx breakfast experience. A dollop of spicy horseradish cream on the side can help cut through the richness of the smoke. Finish the meal with a crisp, cold segment of grapefruit to cleanse the palate.