Submariners Recipe Book

Grilled kippers with scrambled eggs (fried slice or toast optional)

• Allow one pair of kippers and one egg per person
• White pepper
• Butter.

Scissor the heads and tails off the kippers. Place them on a layer of foil, skin upwards, on the grill pan and grill them under high heat until the skin begins to curl.

Turn the kippers over and grill the other side, allowing 2-3 minutes each side.

Meanwhile, beat the eggs lightly and season with pepper only. Melt a knob of butter in a small pan and scramble the eggs for about 2 minutes until creamy and moist.

Serve at the side of the grilled kippers.