Smoked Haddock Kedgeree with Soft-Boiled Eggs
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g smoked haddock fillets
- 250 g rice
- 4 eggs
- 1 onion
- 1 tsp curry powder
- 30 g butter
- 300 ml whole milk
Nutrition (per serving)
- Calories
- 525 kcal
- Protein
- 38.1 g
- Carbohydrate
- 56.5 g
- of which sugars
- 6.1 g
- Fat
- 15.6 g
- of which saturates
- 7.6 g
- Fibre
- 1.5 g
- Salt
- 3.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the smoked haddock fillets in the whole milk for 6-8 minutes until just cooked, then lift out, flake into large pieces, and reserve the milk.
- 2
Melt the butter in a large pan and fry the chopped onion for 6 minutes until softened, then stir in the curry powder and cook for 1 minute.
- 3
Add the rice and stir to coat, then pour in the reserved milk topped up with water to the amount needed for the rice. Bring to the boil, cover and cook according to the rice pack instructions until tender.
- 4
Meanwhile, soft-boil the eggs for 6 minutes, then cool under cold water, peel and halve.
- 5
Gently fold the flaked haddock through the cooked rice.
- 6
Season well and spoon into bowls.
- 7
Top each with soft-boiled eggs.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.