Ingredients….
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