Breakfast Kipper Cake With Steam-Poached Eggs
This protein-rich savory recipe will keep you satiated all morning long.
Ingredients
Cakes
- 2 medium gold potatoes
- ½ medium yellow onion, diced
- 1 7-oz. tin smoked wild kippers, flaked
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 3 tbs. ghee, divided
- ½ cup arugula
- 4 eggs
Yogurt Sauce
- ½ cup plain, full-fat Greek yogurt
- 1½ tsp. fresh lemon juice
- 1 tsp. chopped fresh dill
- 1 tsp. capers, roughly chopped
Directions
STEP 1
Shred the potatoes using a grater or food processor, then wrap the grated potatoes in a tea towel (you should have about 2 cups). Over the sink, squeeze tightly to wring as much water as possible from the potatoes.
STEP 2
In a bowl, mix the grated potatoes with the onion, kippers, salt, pepper, and 1½ tablespoons of the ghee.
STEP 3
Heat a skillet or heavy-bottomed pan over medium heat, and coat with the remaining ghee.
STEP 4
Add the potato mixture and spread into an even, flat layer.
STEP 5
Allow to cook without stirring until the potatoes are browning on the bottom, about seven to 10 minutes.
STEP 6
While the potatoes cook, make the sauce: Mix the yogurt, lemon juice, dill, and capers in a small bowl until combined. Thin with water, half a teaspoon at a time, until the sauce is thin enough to drizzle.
STEP 7
Flip the potatoes over (it’s OK if they break apart) and press back into a single layer.
STEP 8
Adjust the heat to low and spread the arugula over the potatoes. Carefully crack four eggs over the top, taking care not to break the yolks.
STEP 9
Cover the pan with a tight-fitting lid and cook, covered, for another five to seven minutes, or until the egg whites are cooked through and the yolks are set to your satisfaction.
STEP 10
Slice and serve topped with the yogurt sauce.
Photography: Terry Brennan.
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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