Classic Scottish Loch Fyne Kipper & Poached Egg

Warm Loch Fyne kippers in a pan with a knob of butter until tender.

In a separate pan, poach fresh eggs in lightly simmering water with a dash of vinegar for 3-4 minutes.

Place the hot kipper onto buttered wholemeal toast or a warm plate.

Top with the poached egg, allowing the yolk to run over the smoky fish.

Season with a little black pepper and fresh parsley.