Breakfast > Seafood > England > Kedgeree >
Fish, Eggs & Rice
8 oz. smoked fish (haddock or sole)
8 oz. white rice
1/2 onion, diced
Salt & pepper to taste
Dash of lemon
Pinch of parsley
Cayenne pepper (optional)
Boil the rice according to package directions. Hard boil the eggs for about twelve minutes, and take off the shells. Poach the fish in a small amount of water with the onion, and then drain. Remove any bones, and flake the fish into pieces with a fork. Mix in the dash of lemon, and season with salt and pepper. Slice the hard-boiled eggs and cut into pieces while still warm. Mix the fish, eggs, onion and rice in a serving bowl, and sprinkle parsley over the top. Cayenne pepper can also be added.
Note: Kedgeree was taken from the Indian recipe called Kitchari. It is a breakfast favorite in England, although it can be made for supper as well. It was originally meant as a meal for invalids.
Food Fare Culinary Collection: English Epicurean
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