Author Notes
Since early childhood I’ve adored kipper snacks, those cold, split smoked herring filets, thoughtfully sold in oval tins with key pulls for instant access. (You’ll sometimes find them labeled simply as “smoked herring”). Their rich, deeply savory taste begs to be paired with eggs. Here, we're working with three primary components: an omelet - or eggs any way you like them -- along with kippers and a sharp "parsley salad" of chopped parsley, lemon zest and juice, and mustard. For a tasty quick meal, put this trio on an artisanal roll or toasted sliced bread (don't forget the butter!). Or, mix the parsley salad into the eggs, scramble or make them into an omelet, and serve with the kippers, with or without toast or fried potatoes. Or mix the parsley salad into the kipper snacks, spread on an egg sandwich, or use to fill an omelet. The options are limited only by your imagination. ;o) —AntoniaJames
Ingredients
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2 slices of bread, or 1 ciabatta or similar roll or English muffin, split, or one roti or whole wheat tortilla
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2 ounces kipper snacks (half a standard tin) or an equivalent amount of smoked sardines
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2 eggs
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Salt and pepper (+ the teeniest pinch of ground allspice, if you don’t routinely put a few allspice berries in your pepper grinder)
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Stone ground mustard (enough to slather on one side of the roll)
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Unsalted butter (for slathering on the roll, and for cooking the eggs, if desired)
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Olive oil (if not cooking your eggs in butter)
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Dollop of coarse mustard
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4 or 5 sprigs of parsley (leaves and tender stems), roughly chopped
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Zest of one lemon
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Juice of half a lemon
Directions
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Toast your bread or make or warm your roti or tortilla. baguette.
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If scrambling your eggs or making an omelet, beat them in a small bowl with a pinch of salt. Do this now, because adding the salt ahead of time makes the cooked eggs softer. Meanwhile, make the parsley salad by combining the chopped parsley leaves, lemon zest and juice, and mustard in a small bowl. Make your omelet or scramble your eggs in whatever way you normally do. I like to cover my pan with the heat off right at the point when the eggs are still a bit wet, and let them sit for a minute or so to finish cooking. Steaming them this way also fluffs them up nicely.
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Slather butter on one side of your roll or wrap, or one piece of toast. Spread the parsley salad on the other side.
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Put the eggs or omelet on the buttered side (Eggs taste much better when they’re on the butter side. Don’t ask me why.), and lay the kipper snacks on top. Close the sandwich, and voila! Dinner. ;o)
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N.B. Feel free to include a big handful of arugula, watercress, or any other greens you like - the sharper the better, in my book, to cut the richness of the kippers. I've been known to do this, skipping a separate salad altogether, when dining alone.
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Oh, and for the record, this is also my favorite way to eat eggs for lunch . . . . and for breakfast . . . . and whenever I need a truly satisfying, hearty snack.
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