1. Half fill a medium saucepan with water and bring
to a simmer.
2. Meanwhile, place the spinach in a microwavable
shallow bowl or plate and toss with the oil and a little
ground black pepper. Top with the kipper fillet, skin-side
down and cover with a second plate or microwave cover
(with the vents closed). Cook on high for about 2 minutes.
The spinach should be wilted but not watery and the kipper
hot throughout. (If you don't have a microwave, cook the
kipper according to the pack instructions and wilt the
spinach with the oil in a frying pan for about 1 minute
over a medium heat, stirring.)
3. As soon as the kipper begins its cooking time, carefully
crack the egg into the saucepan of water. Reduce the heat
so it is barely simmering and cook for about 3 minutes,
or until the white is cooked but the yolk remains runny.
4. Lift the egg out of the water with a slotted spoon and
place on top of the kipper. Season with ground black
pepper and sprinkle with chives, if using, to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (105g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 47 (56%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 109.6mg||4 %|
|Potassium 360.8mg||9 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 1.2g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 84
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