You only need 15 minutes to rustle up this hearty breakfast of eggs, haddock and fragrant, veggie-studded rice.
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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
Energy | 2,503kJ/ 595kcals |
|---|---|
Fat | 21.6g |
Saturated Fat | 3.4g |
Carbohydrates | 59.9g |
Sugars | 8.7g |
Fibre | 9.1g |
Protein | 40.3g |
Salt | 3g |
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