Cheat's kedgeree recipe
A quick and easy brunch recipe made with flaked salmon, poached eggs, rice and spices.
Ingredients
- 1 skinless salmon fillet
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 small piece ginger, peeled & grated
- 1 tsp garam masala
- 0.5 tsp mustard seeds
- 0.5 tsp turmeric
- 1 green chilli
- 250 g wholegrain rice, cooked
- 3 spring onions, finely sliced
- 2 tbsp fresh coriander, chopped
- 2 large eggs
- 2 tbsp white wine vinegar
- 1 lemon, quartered
- 1 pinch salt
- 1 pinch pepper
Details
- Cuisine: Indian
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Add a splash of oil into a non-stick pan and cook the salmon for 4-5 minutes over a medium to high heat until nearly cooked through. Flake the salmon.
- In a large pan, fry the onion, garlic and ginger in some olive oil for 5 minutes until soft. Add the spices and chilli and cook for a further minute. Add the rice and stir through, making sure the rice is well coated. Cook for 3-4 minutes, adding a splash of water if necessary.
- Add the salmon, spring onion and coriander to the rice and stir. Season with salt and pepper and squeeze over the lemon juice.
- In a deep pan, bring water up to a rolling boil, add the vinegar and crack in the eggs. Leave to cook for 4-5 mins, 4 for a runny yolk. Remove from the water and drain any excess water on some kitchen paper.
- Divide the kedgeree between two warm plates. Top each with the poached egg and serve with a lemon wedge.
Recipe provided by www.eggrecipes.co.uk
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