Kedgeree is a spicy rice dish perfect for breakfast, lunch or even a lazy weekend brunch. Top with a boiled or poached egg for extra tastiness.
Poach the fish in a pan with the 600mls of water and the 2 bay leaves.
Once cooked remove the fish from the pan and set aside on a plate to remove any bones and flake later. Pour the liquid into the frying pan, add in the vegetable stock cube and frozen peas and cook over a low to medium heat until the rice has absorbed the water. Add in more water if needed.
Boil or poach your eggs. I find those poaching pods ideal for doing this otherwise I end up with a ball of yolk and strings of white. Yeah doesn’t sound very appealing does it?
Once your eggs are ready dish up the Kedgeree and top with the cooked eggs. Garnish with some parsley.