Grilled Kippers Recipe
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How Do You Like Your Eggs In The Morning? Try This Hearty Breakfast Treat!

  • 1 knob butter
  • 2 tbsp capers, chopped
  • 1 tsp caster sugar
  • 4 x eggs
  • 1 tsp horseradish relish
  • half a lemon, zest
  • 1 tsp lemon juice
  • 3 tbsp mayonnaise
  • 4 x potato farls
  • 1 pack smoked kipper
  • 1 drop white wine vinegar (to garnish)
  • 4 x lemon wedges
  • 1 bunch watercress or rocket

Looking for a new breakfast recipe to keep you going all day long?

This is a super delicious and hearty option that will make you feel like leaping out of bed and drop-kicking the day.

Even at 9am. We promise.

Kippers might not be the most obvious option for brunch but bear with us, as oily fish is a superfood that you should definitely be adding to your weekly shop.

The fatty acids, vitamins and minerals are great for boosting your brain and keeping your heart healthy, while the addition of eggs and potato farls means that the dish is seriously moreish as well.

Give it a try!

All the ingredients for this recipe can be delivered right to your house with Supervalu Online Shopping.


Step 1

Place the mayonnaise, capers, horseradish, lemon zest and juice into a bowl and stir well until combined. Put it in the fridge

Step 2

Poach the eggs by adding vinegar and sugar to a pan of very hot (but not boiling) water. Allow small bubbles to form on the base of the pan, then crack the eggs into a small bowl or cup and pour them into the pan one by one.The bubbles will stop your eggs from sticking, but turn down the heat to make sure that they don't boil. Cook for a few minutes, until the eggs are cooked and firm on the outside, then remove from the water with a big spoon. Line a plate with kitchen paper and place your eggs on it so that any excess water doesn't get into your finished product.

Step 3

Heat up the grill. Add a knob of butter to the kippers and cook according to the instructions on the packet. Warm up your farls and add a generous helping of butter.

Step 4

Serve a poached egg and kipper on each farl, along with a dollop of mayo on the side. Garnish with a small handful of watercress or rocket and a lemon wedge.


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Written By

Kate Demolder

Kate is a staff writer here at Lovin Dublin.