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Simple Kedgeree

Created by SteveA

A basic kedgeree recipe of smoked haddock, soft boiled eggs, rice and peas.

2 people
Difficulty rating of
Prep time
10 minutes
Cook time
20 mins


  • 400g smoked haddock
  • 4 eggs
  • 1 large cup basmati rice
  • 1 large cup petit pois (frozen is fine)
  • to taste smoked sea salt
  • to taste pepper
  • 1/2 tblspn unsalted butter

Recipe Method

First prepare the smoked haddock - remove any bones, but leave the skin on (will help with the stock). Put 4 cup fulls of water (the amount you need to cook the rice) in a medium pan, and bring to a simmer. Place the haddock in the pan and cover. Leave the fish to cook for around 3 mins until just cooked, or slightly under, then remove and set aside. Add the rice to the pan you've just cooked the fish in, and bring to a boil, season with smoked salt, stir, then place the lid back on. Reduce the heat to a simmer and cook the rice for around 12-14 mins until all the water has been absorbed (using the fish water infuses the rice with a lovely smokey flavour).

Boil the eggs for around 7 mins until just over soft. Peel the eggs and set aside.

Add the peas to a small bowl, cover and cook in the microwave for around 2 minutes (or boil for a couple of minutes on the stove). They should be just slightly undercooked.

Add the cooked rice to a bowl, then add the fish and peas, season with smoked sea salt and pepper, cover and re-heat for a minute in a microwave (or in the pan). Add the butter and stir in. Add the eggs and serve.


This is a good base, you can add extra's to this to your taste such as tempered spices (cummin, corriander, chilli), etc.

Review 4.0 / 5 from (1) review

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Reviews and Comments

  • SarahAnderson 11/11/2012 Review Score: 4
    Basic but nice starting point - I added extra spices, yum!

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