Ingredients

300g DukesHill smoked craster kippers (fillets, skinned and boned)
 
20g Ampersand Cultured butter
 
80g DukesHill Comté, finely grated plus 20g extra for the top
 
1 tsp Tracklements Dijon mustard
 
Wild White Sourdough to serve
 
300ml whole milk (plus a splash extra if needed)
1 bay leaf
20g plain flour
Small handful of cavolo nero, stalks removed, finely shredded
3 large eggs
Add All to Basket

Kippers Arnold Bennett

Rated 5 stars by 1 users

A rich, comforting twist on the classic breakfast favourite, this Kippers Arnold Bennett pairs delicately smoked DukesHill Craster kippers with soft eggs, a silky Comté béchamel, and ribbons of cavolo nero for a dish that feels both indulgent and elegant. Baked until golden and served with toasted sourdough, it makes a wonderfully hearty brunch or supper. 

Directions

  1. Step 1 Warm the kippers gently in the milk with a bay leaf until the milk is barely steaming. Remove from the heat and lift out the kippers. Break the fish into flakes and set aside. Strain the warm milk and reserve it for the béchamel.

  1. Step 2 To make the béchamel, melt the butter in a saucepan, stir in the flour and cook for a minute. Gradually whisk in the reserved warm milk until smooth and thickened. Add the grated comté and whisk until melted. Stir in the Tracklements Dijon mustard and season lightly. Fold in the finely shredded cavolo nero so it softens in the heat of the sauce.

  1. Step 3 Whisk the eggs in a bowl and season. Melt a knob of butter in a 23cm cast iron pan. Cook the eggs gently for a few minutes, then add the flaked kipper on top. Spoon the béchamel generously over the fish and eggs and sprinkle with the remaining comté. 

  1. Step 4 Bake at 180°C for 12–15 minutes until just set and lightly golden at the top. Serve warm with toasted sourdough.