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Craster Kipper Brunch with Soft Scrambled Eggs
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These kippers from Northumberland are smoked in the time-honoured way, slowly over oak. Cook them on the barbecue for a special summer breakfast.
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.
Craster kippers deserve a mug of Waitrose English Breakfast tea, a blend of fine tea with an invigorating flavour.
Typical values per serving:
This recipe was first published in June 2008.