For the bruschetta
For the poached kipper
For the sauce
- 25g/1oz butter
- ¼ red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp wholegrain mustard
- ½ tsp white wine vinegar
- 50ml/2fl oz double cream
For the poached egg
Preheat the oven to 200C/400F/Gas 6.
To make the bruschetta, heat a griddle pan until smoking. Drizzle the soda farl slices with olive oil, season, to taste, with salt and freshly ground black pepper and place onto the hot griddle to char-grill for two minutes on each side.
For the poached kipper, place the milk, onion, bay and thyme into a wide shallow pan. Bring up to a low simmer and allow to infuse for a few minutes.
Add the kipper and poach for five minutes, or until heated through, then remove the kipper and set aside in a warm place.
To make the sauce, melt the butter in a frying pan over a medium heat. Add the onion and garlic and fry for two minutes to soften.
Add the mustard and vinegar and cook for two minutes.
Add the cream and bring to a simmer and simmer for five minutes, until thickened and reduced.
To make the poached egg, place the water and vinegar in a saucepan and heat to maintain a gentle simmer. Swirl the water with a spoon to create a whirlpool effect. Gently add the egg and poach for three minutes, or until cooked to your liking. Remove with a slotted spoon and carefully rinse with hot water.
To serve, place the two slices of bruschetta onto a warm plate, place the poached egg on one slice and the poached kipper on the other. Spoon the sauce over both.