Smoked Haddock Kedgeree with Jammy Eggs
Gently spiced buttery rice folded with flakes of smoked haddock, peas and parsley, topped with soft-centred eggs. A brunch favourite.
Ingredients
- Undyed smoked haddock400 g
- Milk300 ml
- Basmati rice250 g
- Eggs4 pc
- Butter40 g
- Onion1 pc
- Mild curry powder2 tsp
- Frozen peas100 g
- Flat leaf parsley1/2 bunch
- Lemon1 pc
Method
- 01
Lay the haddock in a shallow pan, cover with the milk, bring to a gentle simmer and poach for 5 minutes until it flakes, then lift it out and break into large flakes, discarding skin and bones.
- 02
Melt the butter in a wide lidded pan and fry the chopped onion over medium heat for 8 minutes until soft, then stir in the curry powder and rinsed rice for 1 minute.
- 03
Pour in 500 ml water, bring to the boil, cover and cook on the lowest heat for 12 minutes, scattering the peas on top for the last 3 minutes, then rest off the heat with the lid on for 5 minutes.
- 04
Meanwhile, lower the eggs into boiling water and cook for 7 minutes, cool them in cold water, then peel and halve.
- 05
Fork the fish and chopped parsley through the rice with a squeeze of lemon, season, and top with the eggs and lemon wedges.
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