Fish
A popular breakfast or supper
dish of the 19th century
Norfolk, English
Serves 4
4 Bloaters
3 oz / 85g Butter, softened
Salt
Ground black pepper
2 tbs / 30ml Milk
8 Eggs
4 slices of wholemeal toast
Put sufficient water into a deep frying pan as will cover the bloaters, and
bring to the boil.
Place the bloaters in the water and bring back to the boil. Cover and
simmer for 10-12 minutes.
Drain the bloaters and allow to cool, then remove the skin and bones and
flake the flesh.
Combine the fish well with 2 oz / 30g of the butter and season lightly with
salt and ground pepper.
Melt the remaining butter in a saucepan. Beat the milk and eggs together,
season to taste and add to the melted butter, stirring until the egg mixture
is slightly scrambled. Spread the bloater mixture on the slices of toast
and top with the scrambled egg.
Alternatively the bloaters can be grilled whole, until the skin is crisp, and then serve with the srambled eggs.
If bloaters are unavailable, smoked mackerel makes a good alternative.