Breakfast > Seafood > England > Kedgeree >
Fish, Eggs & Rice
8 oz. smoked fish (haddock or sole)
8 oz. white rice
1/2 onion, diced
Salt & black 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; remove shells. Poach the fish in a small amount of water with the onion, and then drain. Remove any bones; flake the fish into pieces with a fork. Mix in the dash of lemon, and season with salt and black pepper. Slice the hard-boiled eggs and cut into pieces while still warm. Mix the fish, eggs, onion and rice in a serving bowl; 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.
*Kedgeree image (C) Justin C. (2005). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Food Fare Culinary Collection: English Epicurean
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