Can I use brown rice instead of basmati?
Yes, you can use brown rice, but adjust the cooking time and water quantity according to package instructions, as it takes longer to cook.
BREAKFAST
Classic Scottish Kedgeree with Smoked Haddock and Poached Eggs
Embrace a taste of Scotland with this comforting and flavorful kedgeree. Flaky smoked haddock, perfectly cooked rice, and delicate poached eggs come together in a hearty dish that's ideal for breakfast or brunch.
HOW TO MAKE IT
Let's cook.
01
Melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Add 1/2 cup of rinsed basmati rice and stir for 1 minute until coated. Pour in 1 cup of cold water, add 1/4 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes until the water is absorbed and the rice is tender.
02
While the rice cooks, place 1/2 pound of smoked haddock fillet in a separate shallow pan. Pour in 1/4 cup of heavy cream and add 1/4 teaspoon of turmeric powder. Bring to a gentle simmer over medium-low heat and cook for 8-10 minutes, or until the fish is cooked through and flakes easily. Remove the fish, reserving the cream mixture.
03
Carefully flake the cooked haddock, removing any skin or bones. Set aside.
04
Bring a small pot of water to a gentle simmer. Carefully crack 2 large eggs into the simmering water and poach for 3-4 minutes for soft, runny yolks, or longer for firmer yolks. Remove with a slotted spoon.
05
Gently fold the flaked haddock into the cooked rice. Stir in the reserved cream mixture from cooking the fish. Season with 1/8 teaspoon of freshly ground black pepper and adjust salt if needed.
06
Divide the kedgeree between two plates. Top each serving with a poached egg and sprinkle with 1 tablespoon of chopped fresh parsley.
About This Recipe
Embrace a taste of Scotland with this comforting and flavorful kedgeree. Flaky smoked haddock, perfectly cooked rice, and delicate poached eggs come together in a hearty dish that's ideal for breakfast or brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of curry powder or a bay leaf to the rice while it cooks. A squeeze of lemon juice over the finished dish brightens the flavors.
Easy Substitutions
Cod or other firm white fish can be used instead of haddock, though the smoky flavor will be different. Half-and-half can replace heavy cream for a lighter version. Fresh dill can be used instead of parsley.
Storage & Reheating
Store leftover kedgeree (without the poached eggs) in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to prevent drying.
Serving Suggestions
Serve with a side of toasted sourdough bread, a wedge of lemon for squeezing, or a simple green salad for a lighter meal. It also pairs well with a dollop of crème fraîche or plain yogurt.
Common Mistakes
Overcooking the rice can make it mushy; ensure it's just tender. Overcooking the haddock will make it dry and tough; cook until it just flakes. Breaking the poached eggs; use fresh eggs and a gentle simmer for best results. Not seasoning adequately; taste and adjust salt and pepper before serving.
Frequently Asked Questions
What if I don't have fresh parsley?
Dried parsley can be used, but use about 1/2 teaspoon as its flavor is more concentrated. Fresh chives or dill are also good alternatives.
Can I make this ahead of time?
You can cook the rice and flake the haddock ahead of time. Store them separately in the refrigerator. Reheat the kedgeree gently and poach the eggs fresh just before serving.
MORE TO KNOW
Kedgeree is a classic British-Indian dish, but it has a strong Scottish connection, particularly as a breakfast staple. The use of smoked haddock is characteristic of the Scottish version, providing a distinct savory depth. The key to a good kedgeree is perfectly cooked, fluffy rice and tender, flaky fish. Don't overcook the haddock, as it can become dry. The poaching of the eggs should be done carefully to ensure a runny yolk that mixes beautifully with the rice and fish.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.