While I was strolling the aisles at the local grocery tonight - I ran across something I hadn't thought about in some time ... a tin of smoked kippers. So, breakfast is going to be this concoction that I made back in my college days ...
1 can smoked kippers (about 3.5 oz)
1/2 medium yellow onion (diced)
1-2 tablespoons butter (salted)
3-4 eggs (beaten)
1 English muffin (split - buttered and toasted)
Drain the oil from the tin of kippers into a skillet, add the butter, and add the onion ... sauté until soft and starting to brown ... then add the kippers and break up with a fork, and add the eggs ... stir everything together and cook to a soft scramble (you can add a couple tablespoons heavy cream or sour cream if you wish).
Serve with the toasted English muffins on the side ...
And a right nice cup of Earl Gray, or a hearty Irish breakfast tea.
1 can smoked kippers (about 3.5 oz)
1/2 medium yellow onion (diced)
1-2 tablespoons butter (salted)
3-4 eggs (beaten)
1 English muffin (split - buttered and toasted)
Drain the oil from the tin of kippers into a skillet, add the butter, and add the onion ... sauté until soft and starting to brown ... then add the kippers and break up with a fork, and add the eggs ... stir everything together and cook to a soft scramble (you can add a couple tablespoons heavy cream or sour cream if you wish).
Serve with the toasted English muffins on the side ...
And a right nice cup of Earl Gray, or a hearty Irish breakfast tea.
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