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Ingredientes
- 4 x Loch Fyne kippers with their heads and tails removed
- 4 fl ounce ounce ounce single cream
- 1 x dsn creamed horseradish
- 6 x Large eggs well beaten
- 1 dsh Tabasco
- 2 Tbsp. minced parsley
- 1 Tbsp. snipped chives
- 1 x salt and grnd black pepper
- 4 slc warm buttered toast
Direcciones
- Fill a large jug with boiling water and submerge the kippers in the water for 8 min.
- Remove skin and bones and flake flesh into a saucepan with the cream and horseradish.
- Bring to a simmer and mix in the Large eggs a few drops of Tabasco and the herbs.
- Stir well with a wooden spoon till the mix resembles lumpy scrambled Large eggs and season to taste. Spoon onto the warm buttered toast.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 72 | 53% |
| Total Fat 8.04g | 10% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 121mg | 5% |
| Potassium 134mg | 4% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.49g | 1% |
| Protein 10.09g | 16% |
