Brunch Platter

A sophisticated breakfast featuring grilled soda farl topped with poached kipper, a poached egg, and a creamy mustard sauce.

Seafood High Protein Egg Brunch Poached

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

43.1g

per serving

43.1 g total

Fat

88.4g

per serving

88.4 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

2.5

White Wine Vinegar

For sauce

White Wine Vinegar

For poaching liquid

Dairy

300

unit

Large

GrainsCereals

slice

Soda Farl

Ready-made

Liquids

500

Water

Boiling

NutsSeeds

leaf

Bay Leaf

sprig

Thyme

Fresh

clove

Garlic

Finely chopped

unit

Salt

To taste

unit

Black Pepper

To taste, freshly ground

OilsFats

Olive Oil

Seafood

unit

Kipper

Whole

Vegetables

0.5

unit

Red Onion

Sliced

0.25

unit

Red Onion

Finely chopped

Method

Preheat the oven to 200°C.

Drizzle soda farl with oil, season, and grill on a hot pan for two minutes per side.

Simmer milk, sliced onion, bay leaf, and thyme in a shallow pan to infuse.

Poach the kipper in the milk for five minutes and set aside in a warm place.

Melt butter in a frying pan and soften chopped onion and garlic for two minutes.

Stir in mustard and vinegar and cook for an additional two minutes.

Pour in cream and simmer for five minutes until the sauce reduces and thickens.

Poach the egg in a whirlpool of simmering water and vinegar for three minutes.

Serve by placing egg and kipper on the farl slices and topping with sauce.