Mackerel and poached egg breakfast
Bring a pan of water to the boil. Add the vinegar and reduce to a simmer.
Poach the eggs for three minutes or until cooked to your liking.
Place the brown toast on two plates and top with the tomato slices, then the mackerel.
Top each portion with a poached egg. Season with black pepper, then sprinkle with chopped chives to serve.
- 2 tsp Vinegar
- 2 Large eggs
- 2 Slices of brown bread, toasted
- 1 Large ripe tomato, sliced
- 1 Tin of John West Irish Mackerel
- - Black pepper
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