Kedgeree with poached egg


Kedgeree with poached egg

Kedgeree with poached egg
Kedgeree with poached egg

Kedgeree is traditionally served as a breakfast dish, but it also makes a great hearty weekend brunch – or try this quick, healthy version for a weeknight dinner.


SERVES 4 – 30 minutes

– 300g/10oz long grain rice.

– 2 tbsp olive oil.

– 1 onion, finely chopped.

– 2 garlic cloves, finely chopped.

– 390g pack fish pie mix, defrosted if frozen.

– 1 heaped tbsp mild or medium curry powder.

– juice 1 lemon.

– ¼ small pack parsley, chopped.

– 4 eggs.


Step 1:
Cook the rice according to the pack instructions, then drain and set aside.

Step 2:
Meanwhile, heat 1 tablespoon of the oil in a non-stick frying pan and cook the onion and garlic for 5 minutes. Toss the fish pieces with the curry powder and the remaining oil. Add to the pan. Cook for another 5 minutes, stirring carefully and turning the fish.

Step 3:
Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1–2 minutes, then stir in the lemon and parsley. Turn the heat down as low as it will go, and cover with a lid.

Step 4:
Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide among bowls, topping each with a poached egg.

Note : PER SERVING 542 kcals, protein 31g, carbs 63g, fat 17g, sat fat 4g, fibre 3g, sugar 2g, salt 0.7g

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