Spinach, Kippers and Eggs


If you have a little time to get this breakfast going in the morning, you will be guaranteed a full stomach (none of the embarrassing morning growls as lunch approaches!) and a body full of energy and great nutrition.

Smoked kippers are cheap, full of wonderful Omega 3 fats and quick to cook. If you oven cook them on a high heat you won't get the smell from frying and some lovey crispy pieces of fish. The salty, moreish flavour will certainly make you wonder - "why don't I eat these more often?"

Recipe & Instructions

Serves 4

8 small smoked kippers
250g fresh spinach
1/2 tsp ground nutmeg
4 eggs

Heat the oven to 220°C/Gas Mark 7 and line a baking tray.

Cut the kippers into pieces (use kitchen scissors and save yourself washing a chopping board! Place them skin side up, on the baking tray and place in the oven for 15-20 minutes until crisp.

Meanwhile, use a non-stick pan if you have one, and fry the eggs until cooked to your liking. You could also poach these if you would rather.

Place the spinach leaves into a saucepan with a splash of water and the nutmeg and stir over a medium heat to wilt.

To serve, divide the eggs, spinach and kippers between 4 plates.

If you are embarking on weight loss and wanted to keep this low carb, don't add any extras. If not, find yourself some tasty bread of your choice to dunk in the eggs.