Smoked haddock kedgeree with eggs
A classic brunch of smoked haddock, buttery rice, mild spice and boiled eggs. Rich and gently spiced.
- Time40 min
- LevelMedium
- Costabout £2.05 a head
Ingredients
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Method
- 1
Poach the haddock in the milk in a wide pan for 6 minutes, until it flakes. Lift out, flake the fish and keep the milk.
6 min - 2
Cook the rice in plenty of boiling salted water for 10 minutes, then drain well.
10 min - 3
Boil the eggs for 8 minutes, cool in cold water, peel and quarter.
8 min - 4
Melt the butter in a large pan and soften the onion for 6 minutes. Stir in the curry powder for 1 minute.
6 min - 5
Add the rice, the flaked fish, the cream and 3 tablespoons of the poaching milk. Stir gently for 2 minutes until hot.
- 6
Fold in the parsley, top with the eggs and serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.