Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Kippers Florentine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Kippers Florentine

    Boiling the kippers in the bag is an excellent way of keeping cooking odours to a minimum. Gentle heat also means the kippers retain more of their omega-3 fats than if you cook them at very high temperatures.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 200g pack frozen Waitrose Scottish Kipper Fillets, defrosted
    • 250g pack Waitrose Spinach, washed thoroughly
    • 2 tsp ground cumin
    • 25g butter
    • 4 medium eggs


    1. Boil the kippers in the bag, according to pack instructions. Cook the spinach, cumin and butter in a large pan over a medium heat for 5 minutes, turning occasionally, until the spinach has wilted.
    2. Meanwhile, poach the eggs. Bring a pan of slightly salted water to the boil, stir with a spoon to create a whirlpool, then crack an egg into the centre. Simmer for 3 minutes, then remove with a slotted spoon. Set aside and repeat with the remaining eggs.
    3. Strain the spinach and spoon onto 4 plates. Place the kippers over the spinach, then top with the eggs.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you don't want to cook everything at once, poach the eggs first and keep them in a bowl of cold water. Slip them back into hot water for 1-2 minutes to reheat before serving.


    Average user rating

    4 stars