RECIPES

Brunch platter

Loading

Ingredients

For the bruschetta

For the poached kipper

For the sauce

For the poached egg

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. Add the kipper and poach for five minutes, or until heated through, then remove the kipper and set aside in a warm place.

  5. 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.

  6. Add the mustard and vinegar and cook for two minutes.

  7. Add the cream and bring to a simmer and simmer for five minutes, until thickened and reduced.

  8. 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.

  9. 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.