This is very quick and easy – or at least it is once you have caught and butterflied your herring. Three to four minutes of actual cooking time. For one brunch:
- 2 herring – scaled, gutted, head removed and butterflied (slit open, squash the back down on a board then peel away the backbone and ribs)
- seasoning of choice: sprinkle with Potlatch, lime and chilli rub, Cajun or any seasoning mix you fancy
Head some oil in a frying pan until smoking hot. Fry the herring fillets until crispy on the surface. Meanwhile, toast a slice of bread and poach an egg. Assemble as in the photo and sprinkle on some fresh chives.