Cheesy, smoky, kipper soldiers

Cheesy, smoky, kipper soldiers

By
From
Breakfast: Morning, Noon & Night
Serves
6
Photographer
Danielle Wood

Ingredients

Quantity Ingredient
250g smoked kipper fillet, (or smoked haddock or pollock)
300ml milk
75g butter
1 teaspoon plain flour
2 teaspoons wholegrain mustard
80g mature cheddar, grated, (or Parmesan for a stronger flavour)
salt
freshly ground black pepper
handful parsley, chopped
6 eggs
6 slices wholemeal bread

Method

  1. Put the fish in a saucepan with a lid and pour over the milk so it completely covers the fish. Put the lid on and bring to a simmer over a medium heat, then simmer for 3 minutes until the fish is opaque and cooked through. Keep the milk and remove the fish from the pan with a slotted spoon. Flake the fish on to a plate, discarding the bones and skin, and put to one side.
  2. Make a roux by melting the butter in a separate saucepan over a medium heat. Stir in the flour and cook gently for 1 minute. Slowly add the poaching milk, stirring constantly, until all the milk has been incorporated and the sauce is thick and smooth. Cook for 30 seconds more then add the mustard, Cheddar and plenty of black pepper. Taste and add more salt if necessary — remember that the smoked fish already contains salt — then add the flaked fish and parsley.
  3. Soft boil the eggs according to your preference (see note). Preheat the grill to medium. Toast the bread and then spread the fish mixture on to each slice and pop them under the grill for 5 minutes or until the sauce is bubbling and golden. Slice the toast into soldiers, sit down and dip into your egg.

Note

  • To make the perfect soft-boiled egg, fill a saucepan with enough water to completely submerge the egg. Add a pinch of salt (mainly for precaution; if your egg cracks, it will help keep the white inside the shell). Bring the water to the boil, then turn it down to a simmer. Before you lower in the egg, warm the shell in the steam for a few seconds. Depending on how soft or hard you want your egg, cook it for between 4–7 minutes:

    –4 minutes: yolk very runny; white a bit runny too.

    –5 minutes: yolk runny; white just a little runny.

    –6 minutes: yolk creamy with firm tinge; white firm.

    –7 minutes: yolk and white both firm.
Tags:
breakfast
brunch
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