Sweet Chilli Grilled Kippers, Scrambled Eggs and Avocado

How To Make Sweet Chilli Grilled Kippers, Scrambled Eggs and Avocado By Honest Mum
Every family has their own Christmas morning traditions.

We stay over at my parents on Christmas Eve, so the whole family wakes up together – usually at 6am by an excited Oliver and Alexander rushing downstairs to see what presents Santa has left under the Christmas tree.

Christmas morning is such a magical time.

Fire on, twinkling fairy lights in every room, Christmas songs blaring, we all huddle round exchanging presents, champagne is poured and the turkey is prepared!

I like to get the day off to a delicious start cooking breakfast for the whole family.

With Papa G on Christmas Dinner duty (the perks of having an award winning chef for a Dad – hey?!), I take over the breakfast offering- light but substantial to hold the early bubbles, I love this winning combination of scrambled egg, spiced kippers and avocado!

Decadent yet not too rich, the breakfast ensures you still have plenty of room for your Christmas Dinner later in the day but it will keep you full and feeling bright eyed until then (and the second helping of Christmas pud)!

Why not try it for your family this year?!

The Perfect Christmas Breakfast: Sweet Chill Grilled Kippers, Scrambled Eggs And Avocado

sweet chilli kipper

scrambled eggs


Ingredients (Serves 4)

For the kippers

  • 4 kipper fillets
  • 4 tablespoons of sweet chilli sauce

For the avocado

  • 2 large avocados, peeled, de-stoned and sliced
  • 2 spring onions
  • Handful of sun blushed tomatoes
  • 1/4 red onion, sliced finely
  • 1 lime
  • Good quality virgin olive oil

For the scrambled eggs 

    • 8 medium sized free range eggs
    • 50ml of semi-skimmed milk
    • Salt and Pepper to season
    • 1 knob of good quality English Butter

scrambled eggs

sweet chilli kipperkipperavocado and spring onionavocado breakfast


A couple of hours before breakfast (or the night before) marinate your kipper fillets with the sweet chilli sauce. Place in a bowl, cover in clingfilm and leave in the fridge until later.

Start off my preparing your avocado, laying out the slices before adding the spring onion, red onion and sun blushed tomatoes as a garnish. Squeeze on the lime juice and drizzle with olive oil. Set aside until serving.

Pre-heat your grill to a medium-high heat, line your baking tray with foil and lay on the kippers. Grill each side for 2-3 minutes each until the fillets are cooked through.

Finally, add your eggs, milk, salt and pepper to a bowl, whisk for around 30 seconds. Heat the butter on a medium heat until melted and add the egg mixture. As the egg begins to cook, pull it around the pan using a rubber spatula or wooden spoon, forming large soft curds of egg.

Serve on buttered toast with the kippers and avocado.

The perfect festive breakfast!

Merry Christmas x



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