Kippers, boiled egg and watercress salad

Kippers, boiled egg and watercress salad

By
From
Heart Disease
Serves
1

OK, so I know having salad at breakfast may seem a bit alien. But in many parts of the world it is the norm and, on my travels, I have become very fond of the idea. Give it a try. Break the mould. You will soon see how refreshing it is, not to mention a great opportunity to get more of the good stuff into your body.

Ingredients

Quantity Ingredient
1 kipper fillet
2 large eggs
small bunch watercress
1 tablespoon olive oil

Method

  1. For packaged kippers, cook (usually boil) according to the manufacturer’s instructions. If the kipper fillet is unpackaged from a fishmonger, grill it for eight to 10 minutes.
  2. Hard-boil the eggs according to how you like them. I prefer an eight-minute egg that is still moist in the centre, but whatever floats your boat… Peel them, then slice.
  3. Arrange the kipper and eggs on a plate, add the watercress and sprinkle over the olive oil.

Note

  • Good source of omega 3 fatty acids, flavonoids and magnesium.
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