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20 minutes
- 2 fillets of mackerel, from sustainable sources
- 2 large free-range eggs
- 2 large slices of soda bread
- extra-virgin olive oil
- red wine vinegar
- a few fresh chives
- - Start by bringing 2 pans of salted water to a boil and preheating your grill. Poach the mackerel fillets in one pan for 4 to 6 minutes until just cooked. Poach the eggs in the other pan for 3 minutes for a slightly runny yolk. Toast soda bread, drizzle with oil, place on a plate, top with mackerel, a splash of vinegar, and a poached egg. Season generously, sprinkle with chopped chives, and serve.
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