Breakfast and Brunch of The Month

cold stream eggs (GF)

INGRED IENTS
For 2 people:
A large kipper filleted weight
about at least 225g (8oz)
4 Finely sliced spring onions
6 Tablespoons – about 150ml
(¼ pint) double cream
4 Large eggs
Freshly ground pepper

METHOD
Pre-heat oven at 180°C, 350°F, gas mark 4.
You need 2 large ramekins (225 ml – 8 fl oz) that have been thoroughly buttered on the
inside. Place the kipper or kipper fillets in a roasting pan, cover with boiling water and put
into the oven to cook for 2 to 3 minutes. Take the kippers out of the water but, don’t throw
the water away yet, and flake the meat into a bowl removing as many bones as possible
and any skin. Mix in the sliced spring onions, two tablespoons of the kipper water and
two tablespoons of the cream and mix gently with the meat. Fill the ramekins with the
kipper mixture and make an indentation in the top of the mixture. Break an egg into the
indentation and pour the rest of the cream over the top of each of the eggs. Season with
just ground pepper and put the ramekins onto a baking sheet and place in the oven for 10
to 12 minutes. If the eggs have not set (if they are fresh eggs) place them in the oven for
another 5 minutes, or until they have set to just runny.
Serve in the ramekins with buttered wholemeal toast.
An old favourite that needs to be revived for breakfast:

Smoke me a kipper; I’ll be back for breakfast!

Arnold Rimmer