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    Kipper Scramble

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    Kipper Scramble

    Great weekend breakfast Craster kippers are oak-smoked for natural colour and flavour.

    Serves: 4


    • Chopped parsley
    • 4 Waitrose Wholemeal Muffins
    • 100ml milk
    • 3 kippers
    • 25g butter
    • 1 small leek
    • 6 medium eggs


    1. Place 3 kippers in a heatproof dish, cover with boiling water and leave for 10 minutes or until fully cooked. Drain and keep warm.
    2. Melt 25g butter in a non-stick pan, add a small leek, finely sliced, and cook gently for 3 minutes. Beat 6 medium eggs with 100ml milk and add to pan to lightly scramble. Split and toast 4 Waitrose Wholemeal Muffins, butter and spoon on the egg.
    3. Break up kippers and pile on top. Serve piping hot, topped with chopped parsley.

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