Classic British Kedgeree Recipe

Breakfast is often said to be the most important meal of the day, and Britain is famous for taking it really seriously. Most restaurants that serve breakfast have a wealth of options on their menu, ranging from a full English to eggs benedict, all the way to a simple granola or smoothie bowl. Nonetheless, there is one British breakfast dish that might surprise you.

Kedgeree, with its inclusion of ingredients such as rice, curry powder, and other spices, might seem like more of an Indian dish, but the main ingredient is smoked haddock, a fish that prefers colder waters than the warm seas surrounding the subcontinent. Kedgeree is one of many Scottish dishes dating back to the British colonial presence in India. It is a take on the Indian dish of khichdi, adapted to suit British culinary tastes of the time, and to factor in the availability of ingredients in 18th century Britain.

While it is not perhaps as common as other breakfast options, it is certainly a great option as a healthy, delicious, and filling start to the day. The haddock and eggs are an excellent source of protein, leaving you feeling more energized than the bacon or sausages in a traditional English breakfast would. It also includes an array of flavorful spices that will be sure to wake up your tastebuds, so why not give recipe developer Jennine Rye's British kedgeree recipe a try this weekend?

You'll want to start this recipe by boiling the eggs. After all, is it really a breakfast or a brunch dish without this ingredient? There are a number of different techniques for boiling eggs. Some add them to cold water and bring everything to a boil together. Some say to add room-temperature eggs to already boiling water, although you'll need to add them in slowly to prevent the temperature shock from cracking the shell. Rye opts for the latter method, using a spoon to gently lower room-temperature eggs into hot water. Once they are boiled, cool them for a few minutes in cold water before peeling off the shells. If you happen to hate peeling egg shells, you aren't alone and could always consider adding some baking soda to the water to raise the pH and make the process of peeling easier.

While the fish is poaching, it's time to get started on the rice. The first step is to cook the base, which will provide the kedgeree with much of its flavor. Heat up the ghee in a large pan and sauté the chopped onion. Then add in the ginger and garlic and cook for a minute or so until they are lovely and fragrant, next adding the curry powder, mustard seeds, and ground coriander to the pan. Once all the flavors are nicely infused, add the rice and vegetable stock to the pan, mixing it all together. Let the mixture simmer for 10 minutes to start cooking the rice.