Ingredients
Scale
- 1 kippered herring fillet (2-3 oz)
- 4 large eggs
- 2 tablespoons butter
- 2 slices sourdough bread
- 1 tablespoon fresh chives, diced
- Pickled onions (optional)
- Pinch of kosher salt (1/8 teaspoon or less)
- Black pepper, to taste
Instructions
- Crack the eggs into a bowl and whisk until completely smooth and homogeneous. Add a pinch of salt.
- Toast the sourdough slices until golden brown and set aside.
- Heat 2 tablespoons of butter in an 8-inch nonstick skillet over medium-low heat until melted and foamy.
- Pour the beaten eggs into the skillet and immediately begin stirring with a heatproof spatula. Keep the eggs moving, scraping the bottom and sides of the pan. If the eggs start cooking too quickly, remove the pan from heat for 15 seconds while continuing to stir, then return to the burner.
- Continue stirring until the eggs are thick, creamy, and just barely set. They should still look slightly wet but hold together when spooned.
- Divide the soft-scrambled eggs between the two pieces of toast. Flake the kippered herring over the top, garnish with fresh chives and pickled onions, if using.
Notes
- Choosing Your Kippers: I like to track down whole kippered herring fillets rather than pieces because I prefer their texture and flavor. You can find them in the canned fish aisle or sometimes fresh at the seafood counter. I can buy them frozen with a pat of butter here in Portugal.
- Perfect Soft Scramble: The secret is low heat and constant motion. Your eggs should take 3-4 minutes to cook properly. If they're setting faster than that, reduce your heat.
- Butter Temperature: Make sure your butter is fully melted and slightly foamy before adding the eggs. This prevents sticking and ensures even cooking.
- Pan Size Matters: An 8-inch nonstick pan is ideal for 4 eggs. Too large and your eggs will cook too fast. Too small and they'll cook unevenly.
- Flaking the Fish: Break the kippered herring into bite-sized pieces with your fingers or a fork. I like to remove the skin, but that's a personal preference.
- Storage: This dish is best enjoyed immediately.
- Scaling Up: Double the recipe easily, but use a larger pan (10-12 inches) to allow the extra eggs to cook evenly.
- No Pickled Onions? Try capers or a squeeze of lemon instead for that bright, acidic note.
- Prep Time: 5
- Cook Time: 5
- Category: Easy Recipes
- Method: Stovetop
- Cuisine: American