Place the Manx kippers in a covered tall jug with boiling water and leave to stand for 10 minutes.
Throw the spinach, cumin and butter in a large pan over a medium heat for 5 minutes.
For the eggs, bring a pan of slightly salted water to the boil, and create a whirlpool by stirring with a spoon, and crack an egg into the centre. Let simmer gently for 3 minutes, and repeat for the remaining eggs.
Serve the Manx kippers, topped with the spinach and eggs
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