Grill the kippers for approx 10 minutes
Cook the spinach, cumin and butter in a large pan over a medium heat for 5 minutes, turning occasionally, until the spinach has wilted
Poach the eggs by simmering for approx. 3 minutes, then remove with a slotted spoon.
Strain the spinach and spoon onto 4 plates.
Place the kippers over the spinach, then top with an egg each.