Celebrate Northern Ireland Year of Food & Drink 2016
This simple and beautiful breakfast dishes replace eggs with some lightly poached kippers.
Kipper fillets 500g, cooked and flaked coarsely
For the Hollandaise sauce:
egg yolks 2
Put the kipper fillets into a heatproof container or pan and pour boiling water from a kettle over them. Leave to rest 10 minutes till the fish will come fairly easily off the bones. Carefully remove every small bone.
Make the Hollandaise sauce.
Melt the butter in a small pan. Put the yolks in a heatproof bowl over a pan of simmering water. Slowly beat in the butter with a whisk, trickling it slowly into the egg yolks. Season with lemon juice and salt then remove from the heat. Give it a regular whisk to stop it separating.
Split and toast the Muffins and spoon a little hollandaise on to each. Divide the kipper pieces between the muffins, spoon over the rest of the hollandaise and grill for a minute or two till golden. Eat & enjoy immediately!