Breakfast kedgeree

Breakfast kedgeree

Posh Eggs
20 mins
Louise Hagger

Kedgeree is perfect as fuel to start off the day, not to mention a fantastic brunch dish. It’s also full of protein with a hint of spice – comfort in a bowl.


Quantity Ingredient
1 tablespoon olive oil
30g butter
1 large onion, finely chopped
5 cardamom pods, crushed
1 tablespoon curry powder
1 green chilli pepper, deseeded and chopped
300g basmati rice, rinsed under cold water
1 bay leaf
4 eggs
100g frozen peas
320g smoked mackerel
2 tablespoons double cream
1 lemon, cut into wedges
bunch coriander leaves, chopped
freshly ground black pepper


  1. Heat the oil and and melt the butter in a pan over low heat. Add the onion and cook for 5 minutes, until softened. Increase the heat to medium, add the spices and chilli, and cook for a further minute. Tip the rice into the pan and stir to coat with the buttery, spiced onion. Add the bay leaf and season, then pour in 600 ml cold water. Bring to the boil over high heat, reduce the heat to low, cover and simmer for 12 minutes, until the rice is cooked.
  2. Meanwhile, bring a small pan of water to the boil, lower in your eggs and simmer over a low heat for 6 minutes. Add the peas to the pan, and cook for a further minute. Drain both the peas and the eggs. Run the eggs briefly under cold water, then peel.
  3. Warm the mackerel through in the microwave, covered, for about 1 minute (on medium) or in a low oven (about 125°C) for 8 minutes. Remove and discard the skin and flake the flesh.
  4. Fold the cream through the rice, squeeze over some lemon juice, then fork through the mackerel, peas and coriander. Slice the boiled eggs and arrange over the top of the rice. Serve with extra lemon wedges on the side.
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