Quick Kedgeree Brekkie


Something savoury for breakfast appeals when I have a big day ahead. This one uses leftover rice from the day before or one of those handy microwave pouches, either way you don't want to be measuring and boiling up rice when you need to get out of the house quick.

The smoked mackerel packs in the supermarket are a great fridge item as they have a relatively long shelf life, they don't need cooking and they are a great tasty, oily fish portion for you. I have a few recipes to go on the website here for these lovely fillets, so a pack will never be wasted if you are cooking for smaller quantities.

Recipe & Instructions

Serves 2

1 large egg
1 tsp olive oil
2-3 spring onions, shredded
2 small smoked mackerel fillets, flaked
1 tsp turmeric
1/2 tsp ground cumin
(or 2 tsp good quality mild curry powder)
1x 250g pouch of basmati rice
3 tbsp frozen peas

Begin by hard boiling the egg. By the time this is cooked, the rest of the dish should be ready. You want a gentle simmer for 7 minutes.

Heat the olive oil in a saucepan and add the spring onion. Cook over a medium heat for 2-3 minutes to soften a little. Add the dried spices, peas and flaked fish. Stir until aromatic and the peas defrosted.

Heat the microwave rice or leftover rice in the microwave to make sure it is piping hot. Tip the rice in to the saucepan and stir well.

Serve between two plates and half of the boiled egg.

Ready in 10 minutes, maximum!