Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 butterflied smoked kippers (170–200 g each), undyed if possible
- 2 tsp neutral oil or melted butter
- 50 g unsalted butter, softened
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp lemon zest + 2 tsp lemon juice, plus wedges
- 1/2 tsp Dijon mustard
- 2 large eggs + 1 tbsp white vinegar
- 4 slices crusty bread + 15 g unsalted butter
- Sea salt and freshly ground black pepper
Do This
- 1. Heat grill/broiler to high (240°C/475°F). Line a tray with foil; oil lightly.
- 2. Mash butter with parsley, lemon zest/juice, Dijon, pepper, and a pinch of salt; set aside.
- 3. Bring a wide pan of water to a bare simmer (85–90°C/185–195°F); add vinegar.
- 4. Brush kippers with oil. Grill skin-side up 2 minutes, flip, grill 1–2 minutes more.
- 5. Poach eggs 3–4 minutes until whites set and yolks are soft; drain well.
- 6. Toast bread; butter while hot.
- 7. Top hot kippers with 1 tbsp herby butter each, add egg, squeeze lemon, serve with toast.
Why You’ll Love This Recipe
- Smoky, savory kippers meet bright, lemony herb butter—classic flavors done right.
- Quick and satisfying: from fridge to plate in about 20 minutes.
- Elegant but easy: simple techniques and a broiler deliver restaurant-style results.
- Perfect for brunch, a cozy supper, or a special breakfast.
Grocery List
- Produce: 1 lemon, flat-leaf parsley
- Dairy: Unsalted butter, large eggs
- Pantry: Smoked kippers (2 butterflied), neutral oil, Dijon mustard, white vinegar, crusty bread, sea salt, black pepper
Full Ingredients
Lemon–Parsley Butter
- 50 g unsalted butter, softened
- 2 tbsp finely chopped flat-leaf parsley (about 6 g)
- 1 tsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/8 tsp fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
Kippers
- 2 butterflied smoked kippers (170–200 g each), undyed if possible
- 2 tsp neutral oil or melted butter, for brushing
- Lemon wedges, to serve
Poached Eggs
- 2 large eggs
- 1 tbsp white vinegar
- Water for poaching
Toast
- 4 slices crusty bread (sourdough or brown bread), about 1.5–2 cm thick
- 15 g unsalted butter, for spreading
Step-by-Step Instructions
Step 1: Preheat and set up
Position an oven rack 15 cm/6 inches below your grill/broiler element and preheat to high (240°C/475°F). Line a baking tray with foil and lightly oil it to prevent sticking. Put a wide, shallow pan of water on the stove for the eggs and bring it to a bare simmer—aim for 85–90°C/185–195°F where small bubbles gently rise.
Step 2: Make the lemon–parsley butter
In a small bowl, mash the softened butter with parsley, lemon zest, lemon juice, Dijon, pepper, and a pinch of salt until smooth and flecked green. Taste and adjust seasoning. Scrape into a small dish, or form into a mini log on parchment. You will use about 1 tbsp (15 g) per kipper; any extra keeps well (see Storage).
Step 3: Prep the kippers
Pat the kippers dry with paper towels and feel for any stray pin bones, pulling them out with tweezers. Brush both sides very lightly with the neutral oil. Place skin-side up on the prepared tray.
Step 4: Grill the kippers
Slide the tray under the hot grill. Cook skin-side up for 2 minutes until the skin blisters slightly. Flip carefully and grill flesh-side up for 1–2 minutes more, just until the edges sizzle and the fish is heated through but still moist. Do not overcook—kippers are already cured and only need warming.
Step 5: Poach the eggs
While the kippers grill, add the vinegar to the barely simmering water. Crack each egg into a small cup, then gently slip it into the water. Poach 3–4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon and drain on paper towel. Trim ragged whites if you like.
Step 6: Toast and butter the bread
Toast the bread slices until golden and hot. Spread with the 15 g butter while still warm so it melts into the crumb.
Step 7: Finish and serve
Transfer the hot kippers to warm plates. Top each with 1 tbsp (15 g) lemon–parsley butter so it melts into the fish. Nestle a poached egg alongside or on top. Finish with a squeeze of lemon, a grind of black pepper, and a sprinkle of extra parsley if you like. Serve immediately with the hot buttered toast.
Pro Tips
- Use good kippers: undyed, traditionally smoked kippers have better flavor and a natural bronze color.
- Line with foil and oil lightly to keep the skin from sticking and to make cleanup easy.
- Watch the grill like a hawk—kippers can dry out fast. You want them just heated through and lightly sizzling.
- For neater poached eggs, crack eggs into a fine-mesh sieve for a few seconds to strain watery whites before slipping into the water.
- Salt carefully: kippers are already seasoned; you may only need pepper and lemon at the end.
Variations
- Brown Butter & Caper: Swap the lemon–parsley butter for 3 tbsp browned butter with 1 tbsp chopped capers and a squeeze of lemon.
- Herb Switch: Use chives and dill instead of parsley, and add a teaspoon of horseradish for a gentle kick.
- Griddle Route: Pan-sear kippers in a lightly oiled nonstick or cast-iron skillet over medium-high heat, 2–3 minutes per side.
Storage & Make-Ahead
The lemon–parsley butter can be made up to 5 days ahead and refrigerated, or frozen for up to 2 months. Leftover cooked kippers keep in an airtight container in the refrigerator for up to 2 days; reheat gently under a low grill or flake cold into salads or fishcakes. Poached eggs are best fresh, but you can poach up to 24 hours ahead: undercook slightly, chill in ice water, and rewarm in hot water (75–80°C/170–175°F) for 45–60 seconds just before serving. Toast is best made to order.
Nutrition (per serving)
Approximate values: 760 calories; 47 g protein; 42 g carbohydrates; 48 g fat; 3 g fiber; 1,400 mg sodium. Values will vary with the exact size/saltiness of the kippers and bread used.
