Sunny-side Mackerel

With runny egg, tangy tomato and buttery spinach, this mackerel recipe is ideal for a weekend breakfast.


Rye bread
1 handful baby spinach leaves
1 free range egg
Mackerel in tomato
2 Shallots
100ml Cider vinegar
30g Golden caster sugar
20ml water
Pinch of onion seeds
Salt and pepper


  1. Bring the vinegar, water, onion seeds and sugar to the boil to dissolve the sugar.
  2. Slice the shallots and add them to the slightly cooled pickling liquor.
  3. Slice and toast the rye bread.
  4. Gently cook the spinach in foaming butter.
  5. Fry an egg over medium heat to your liking and season with pepper.
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