Quick Kedgeree with Poached Eggs
A little bit special, without the fuss. This speedy kedgeree combines smoky haddock, fluffy rice, sweet peas and perfectly poached FREE eggs for a comforting meal that’s ready in minutes. Packed with flavour and protein, it’s perfect for busy lunches, easy dinners or weekend brunches.
Exactly the kind of family friendly cooking we love at FREE.
PREP TIME: 5 minutes COOK TIME: 10 minutes
Serves SERVES 4 people
Ingredients
- 1 tbsp oil, for frying
- 2 large shallots or 1 small onion
- 1 large clove garlic, crushed
- 1 tbsp mild curry powder
- 150g frozen peas
- 2 packs microwave pilau rice
- 1/2 tbsp runny honey, optional
- Sea salt & cracked black pepper
- FOR POACHING
- 500ml milk
- 4 large FREE eggs
- 280g smoked haddock
- TO SERVE
- Fresh parsley or coriander
- Greek yoghurt
- Cook's Notes:
- The hardest part of this recipe is picking the perfect pan for poaching. The trick is finding one that provides enough space for all four eggs but one not too big that the milk is too shallow. The priority is that the eggs are submerged when poaching.
Method
- 1. Heat the oil in a large frying pan or wok over a medium heat. Once hot, add the shallots and garlic and fry for 3 - 4 minutes until starting to soften
- 2. In the meantime, pour the poaching milk into a small, deep saucepan and add the haddock. Place over a medium heat and bring to the boil. Once boiling, turn down the heat and poach the fish for a further 3 minutes.
- 3. Back in the large frying pan now the onions are softened, add the curry powder and toast for just 1 minute - stirring continuously to ensure it doesn’t burn. Add the peas and rice to the pan along with a splash of water. Stir well and allow all the ingredients to gently fry for approximately 5 minutes.
- 4. Once poached, remove the fish from the pan using a fish slice (reserving the milk) and place on a plate. Remove and discard the haddock skin.
- 5. Flake the haddock into the frying pan in big chunks and gently fold through the rice mixture. Add the honey, if using (this just helps to balance the spices). Turn down the heat to low just while you poach the eggs
- 6. Bring the milk pan back up to boil before turning down the heat to low. Using a balloon whisk, create a gentle whirlpool in the milk and carefully crack the four FREE eggs in to poach. This will take approximately 4 minutes and ensure the eggs are fully submerged in the milk.
- 7. When the eggs have set, prepare to serve. Generously spoon out some rice mixture onto each plate. Using a fish slice, carefully lift the eggs out of the poaching milk and place on top of the served rice. Finish each plate with a large blob of Greek yoghurt and a sprinkling of herb.
