Pilchard, Eggs & Fries

Try this hearty fry-up the next time you need to start your day with some oomph. It’s easy to prepare and packed with energy!


  • 2 x 120g Glenryck Pilchard Fillets
  • 4 potatoes
  • Butter and oil
  • Salt and ground black pepper
  • 4 eggs


Drain the pilchards. Keep them whole.

Cook the potatoes in their skins in a saucepan of boiling water until soft. Drain and allow cooling, then remove the skins and cut the potatoes into large chunks.

Heat some butter and oil in a medium frying pan and fry the potatoes until golden brown on all sides. Add seasoning with a little salt and pepper.

Add the pilchards to the pan and sizzle for a minute or two until well browned and piping hot.

Meanwhile fry the eggs in a little oil in a separate frying pan. Serve with the pilchards and fries.

* Eggs contain high-quality protein and good amounts of A and B vitamins that will enhance immunity and healthy skin, nerves and vision.

* Glenryck Pilchards are high in Omega-3 fatty acids. Regular intake of these plays an important role in the normal development of the unborn baby and during the first year of life.