Skill level: Easy peasy
Kedgeree is traditionally served at breakfast time with quartered boiled eggs and flaked smoked haddock. We've substituted the haddock for more readily available salmon and have used ready a delicious ready-cooked pilaf rice to give it a good curry kick without the need for lots of herbs and spices. We've used little quail eggs in this quick and easy kedgeree recipe to posh it up a bit, which means it's perfect for serving to family and friends if you're entertaining - they'll never know how easy it was!
- 6 quails’ eggs
- About 30g (1oz) butter
- 4 spring onions, trimmed and chopped
- 280g pack ready-cooked pilau rice
- 125g (4oz) hot smoked salmon, flaked
- Smoked paprika or chilli powder, optional
- Salt and freshly ground black pepper
Packs of ready-cooked frozen rice also work well in this recipe. And, for a different slant, try replacing the salmon with flaked smoked mackerel.
- Add the quails’ eggs to a saucepan of gently boiling water and cook for 2½ mins. Drain, cover eggs with cold water and set to one side for a few mins to cool.
- Put half the butter in a large bowl with the chopped spring onions. Microwave on High for 30 secs. Stir in the rice, cover and microwave on High for 2 more mins.
- Meanwhile, peel the eggs and cut them in half. Tear the salmon into chunks straight into the rice and carefully stir it in to cook the fish.
- Add the rest of the butter and the quails’ eggs. Sprinkle with paprika, or chilli powder, if using, and season.
Nutritional information per portion
- Calories 529(kcal)
- Fat 27.0g
- Saturates 11.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.