Quick smoked haddock kedgeree

Name: Quick smoked haddock kedgeree
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 medium free range eggs; 270 g pack smoked haddock; 1 tbsp oil; 50 g Cooks' Ingredients Frozen Diced Onions; 100 g frozen peas; 2 tsp medium Madras curry powder; 300 g tub Waitrose Indian Pilau Rice; 150 g tub natural yogurt

You only need 15 minutes to rustle up this hearty breakfast of eggs, smoked haddock and fragrant, veggie-studded rice.

3 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare-
Cook15 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 medium free range eggs
270g pack smoked haddock
1 tbsp oil
50g Cooks' Ingredients Frozen Diced Onions
100g frozen peas
2 tsp medium Madras curry powder
300g tub Waitrose Indian Pilau Rice
150g tub natural yogurt

Place the eggs in a small saucepan and cover with water, bring to the boil and simmer for 3 minutes, cool under cold water, peel and cut into quarters.
Meanwhile, poach the fish in water for 3-4 minutes. Break into large flakes.
Heat the oil in a frying pan and fry the onions and peas for 3 minutes, add the curry powder and then the rice and cook for 2-3 minutes, stir in the fish and yogurt and cook for 1 minute. Serve with the quartered eggs.

Typical values per serving when made using specific products in recipe