Kale, Kipper & Rye bread for breakfast

A filling and rounded breakfast to start the week.  This can take a bit of time juggling so I'll set out the times in order. 

Serves 2

Ingredients
2 x kipper fillets, smoked
50 g kale, spines removed
2 x medium eggs
2 x slices rye bread
Salt & pepper 

Instructions
1. Cook kippers according to instructions - if in a bag then boil in the bag for 14 minutes. 

2. Steam kale for 7 minutes. 

3. Grill rye bread until lightly toasted.  Meanwhile, boil egg for 4-7 minutes depending on how hard you like it. 

4. Combine on plate & season with salt & pepper to taste. If you have chilli salt I think this adds something extra delicious!