"My mother would make a special breakfast on occasion of fresh smoked kippers and scrambled eggs served with lashings of hot buttered toast and mugs of steaming tea. Kippers are not just breakfast food but can also be served for lunch or supper."
- 2 kippered herring fillets
- 4 large eggs, beaten
- 2 Tablespoons butter
- Salt and white pepper, to taste
- 1 Teaspoon curry powder
- 1/4 Cup milk
- 2 slices whole wheat toast (per person)
- 1/2 lemon, cut into wedges
In a large skillet on low heat, melt 1 tablespoon of butter, and add the kippers, cooking 3 to 5 minutes per side.
In a bowl, whisk the eggs, curry powder, milk, 1 tablespoon of butter, salt, and pepper. Pour egg mixture into another frying pan or skillet, and on low heat. gently scramble the eggs.
Serve with the hot buttered toast and lemon wedges.