DCSIMG

Sly solution for ideal breakfast

Undated Handout Photo of Cheat's Kedgeree, from Dean Edwards' Main Meals In Minutes campaign. See PA Feature FOOD Eggs. Picture credit should read: PA Photo/Joff Lee. WARNING: This picture must only be used to accompany PA Feature FOOD Eggs.

Undated Handout Photo of Cheat's Kedgeree, from Dean Edwards' Main Meals In Minutes campaign. See PA Feature FOOD Eggs. Picture credit should read: PA Photo/Joff Lee. WARNING: This picture must only be used to accompany PA Feature FOOD Eggs.

Cheat’s kedgeree

Serves 2

Ingredients

One skinless salmon fillet; one onion, finely diced; two garlic cloves, crushed; small piece of ginger, peeled and grated; one teaspoon garam masala; 1/2teaspoon mustard seed; 1/2teaspoon turmeric; one green chilli, deseeded and finely chopped; one 250g pack of microwave wholegrain rice, cooked; three spring onions, finely sliced; two tablespoons fresh coriander, chopped; two large eggs; two tablespoons white wine vinegar; one lemon, quartered to serve; salt and pepper

Method

Add a splash of oil to a non-stick pan and cook the salmon for four to five minutes over a medium to high heat until nearly cooked through. Flake the salmon.

In a large pan, fry the onion, garlic and ginger in some olive oil for 5 minutes until soft. Add the spices, mustard seeds and chilli and cook for a further minute.

Add the rice and stir through, making sure it’s well coated. Cook for three to four minutes, adding a splash of water if necessary.

Add the salmon, spring onion and coriander to the rice and stir. Season with salt and pepper and squeeze over the lemon juice.

In a deep pan, bring water up to a rolling boil, add the vinegar and crack in the eggs. Leave to cook for four to five minutes (four for a runny yolk). Remove from the water and drain any excess water on some kitchen paper.

Divide between two warm plates, top with the poached egg and serve with a lemon wedge.

 

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