phynedyning

Yum! Kippers and eggs

In Recipies on September 4, 2011 at 8:06 pm

Just in time for the "high" Holidays

With the High Holy Days just around the corner, I thought it appropriate to headline one of my favorite brunch recipes.

“Kippers-n-Capers” is one of those easy-to-make, yet elegant, brunch mainliners.  You can make them as humble as you like with ordinary sweet onion, or you can bust a move using shallots or leeks.  The onion version is great for those late rising Sunday mornings or after Temple noshes.  Have some friends over and make an impression with the leek or shallot version.

All versions are provided.  So, pick one already.

A quick word about ingredients:

There is almost as much “black pepper snobbery” as there is “balsamic vinegar snobbery”.  Take it from the Phyne Dyner, price is no measure when it comes to black pepper.  I have paid $5-7 per ounce for exotic black peppercorns and I always come back to Costco’s  bulk tellicherry whole peppercorns.  These retail at about $5 per 14-ounces.  While I am aware that the characteristics of bulk (discount) peppercorns (or any spice or herb) may vary widely, I prefer these for their extremely aromatic, yet mild, nature.  There is not much heat, but lots of flavor.  Give them a try.

Virtually any tin of kippers will do just fine.  You are going to use everything in the can, so do not drain them.

If you want to use leek, be sure to clean the leak thoroughly.  Take a leek (arrrggggghhh) and cut it lengthwise, beginning about one inch from the root, all the way through the green end.  Turn the leek 90 degrees and make another cut.  You should end up with something that looks like a pom-pom for the Jolly Green Giant’s cheerleaders.  Now, hold the pom-pom under running water and shake well.  You should get gobs of mud out.  Keep rinsing and shaking until the water runs clear.  If you find you missed some of the mud, very COARSELY chop the leek and rinse it in a colander.

Here is what you are going to need…

1 tin kippered herring snacks per person

1-2 extra large eggs per person

1 tsp capers (rinsed) per person

1 TBS olive oil per serving

freshly ground pepper

and ONE of the following…

…1/4 C per person thinly sliced sweet onion

OR

…1 TBS per person chopped shallots

OR

…1/4 C per person shopped leek (white and pale green parts)

grated pecorino Romano cheese to garnish

You can make these individually, or cook them all in the biggest non-stick skillet you own.

 Heat the oil over medium heat until it just begins to shimmer.  Add the onion/shallots/leeks and sauté for about 5 minutes or until they just begin to soften.  Now add the kippers and the juice from their can.  I break my kippers into smaller pieces.  You can leave them unmolested at the edge of the skillet if you like (makes a nicer presentation).  As soon as the liquid has evaporated, add in your egg(s).  Gently scramble the egg(s) into the shallots/onion/leek and be sure to capture any remaining juice.  Add 1 tsp of the rinsed capers as soon as the eggs have set.  Give a quick turn or two of freshly ground pepper and garnish with a bit of grated pecorino Romano.  Serve with toasted (crusty!) bread and mimosas.  The kippers and capers are quite salty and you should not need to add salt to this recipe.

This is a real stick to your ribs breakfast!  I have substituted smoked salmon for the kippers with wonderful results.

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