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    Craster Kipper Brunch with Soft Scrambled Eggs

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    Craster Kipper Brunch with Soft Scrambled Eggs

    These kippers from Northumberland are smoked in the time-honoured way, slowly over oak. Cook them on the barbecue for a special summer breakfast.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 4 plum tomatoes
    • 1 tbsp olive oil
    • 2 Craster kippers, from the fish service counter
    • 1 tbsp unsalted butter
    • 4 medium eggs, gently beaten
    • ½ pack Rankin Irish Potato Farls
    • 1 lemon, cut into wedges


    1. Preheat the grill to high. Place the tomatoes on the grill rack. Drizzle with the oil, season well and cook for 8-10 minutes. Add the kippers to the rack. Top each one with a quarter of the butter and cook for 2-3 minutes, until cooked through and piping hot.
    2. While the tomatoes are grilling, cook the eggs: melt the butter in a non-stick pan, add the beaten eggs, with a little seasoning, and cook over a medium heat, stirring all the time. Take them off the heat when they’re just softly set.
    3. Warm the potato farls in the toaster or under the grill for a couple of minutes. Serve the kippers with the scrambled eggs spooned over the farls, the grilled tomatoes and some lemon wedges.

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    Cook's tips

    Craster kippers are already split open, with the backbone exposed. Remove the backbone gently using a knife, starting under the tail to ease the bone upwards towards the head. You can also cook kippers by covering them in boiling water and leaving for 10 minutes until they are piping hot.

    Drinks recommendation

    Craster kippers deserve a mug of Waitrose English Breakfast tea, a blend of fine tea with an invigorating flavour.


    Average user rating

    5 stars