2 x kipper fillets
4x large free range hens eggs
250 x cherry vine tomatoes
100g x baby leaf spinach
30g x melted salted butter
50g x cubed salted butter
White wine vinegar
Salt & pepper

  • bring a medium saucepan of water to the boil and add 1/2 a cup of white wine vinegar
  • place the kippers on a baking tray and brush with the melted butter
  • add the cherry tomatoes to the same tray
  • place on under the grill for 3/4 minutes
  • crack your eggs into 4 small pots and then gently pour them into the boiling water
  • turn the heat down slightly
  • cook for 2 minutes 20 Seconds
  • in a separate saucepan on a medium heat add the cubed butter and melt
  • add the spinach and wilt down
  • season and remove from heat
  • remove eggs from the land and place them on some kitchen roll to allow the water to drain off
  • remove the kippers and tomatoes from the oven and carefully place them equally on two plates
  • add the spinach and poached eggs and crack a little black pepper over