Breakfast · 40 min · british

Kedgeree

Dinner decisions, handled: Kedgeree pairs smoked haddock (or cod) with basmati rice for a 40-minute British breakfast.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Smoked haddock (or cod)
• 1.5 cups dry Basmati rice
• 4 Eggs
• 4 tbsp Butter
• 1 Yellow onion
• 2 tsp Curry powder
• 0.5 cup Fresh parsley
• 1 Lemon

Steps

1. Poach the haddock gently in simmering milk or water for 8 minutes, then flake into large pieces, checking for bones. Keep the pieces chunky.
2. Cook the rice until just tender, then spread on a tray to steam dry — dry grains stay separate in the final dish.
3. Soften the diced onion in butter, stir in the curry powder until fragrant, then fold in the rice, flaked fish, and chopped parsley. Warm through gently.
4. Quarter the hard-boiled eggs and arrange over the top — traditionally added at the end so they stay distinct.
5. Serve with lemon wedges. A Victorian Anglo-Indian breakfast that survived because it’s genuinely delicious, not out of nostalgia.

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