Cornish Kippers & Coldstream Eggs

Hugo Woolley - Woodlands B&B Serves 4


A large Cornish kipper filleted weight about at least 225g (8oz).

4 finely sliced spring onions.

4 tablespoons Cornish clotted cream (or single cream if your arteries are complaining!).

2 tablespoons single cream.

¼ teaspoon ground Mace (optional)

4 large eggs.

Freshly ground pepper.


NB. Cornish kippers can be hard to come by in Cornwall, but they are possible to get hold of! If you can’t find any, why not buy some Cornish herring fillets and smoke your own?

You need 4 large ramekins that have been thoroughly buttered on the inside.


Pre-heat oven at 180°C/350°F/Gas Mark 4.

Place the kipper or kipper fillets in a roasting pan, cover with boiling water and put into the oven to cook for 8 to 10 minutes.

Take the kipper out of the water but, don’t throw the water yet, and flake the meat into the bowl removing as many bones as possible and any skin.

Mix in the sliced spring onions, two tablespoons of the hot Kipper water and 4 tablespoons of the clotted cream, that should melt into the hot kipper water and meat. Sprinkle on the mace, and mix all gently.

Fill the ramekins with the Kipper mixture and make an indentation in the top of the mixture.

Break an egg into indentation and pour the single cream over the top of the each of the eggs.

Season with just ground pepper (no salt as the kippers are quite salty) and put the ramekins onto a baking sheet and place in the oven for 10 to 12 minutes.

If the eggs have still not set (if they are fresh eggs) place then in the oven for another 3 minutes, or until they have set to just runny.

Serve in the ramekins with buttered wholemeal or multi-grain toast, cut into soldiers (Coldstream guards soldiers?).


Hugo Woolley is the author of B&B – the Book of Breakfast & Brunch