This spicy rice, smoked haddock and boiled eggs dish traditionally served for breakfast is also perfect for lunch or dinner too!
For the herb butter:
Mix all of the ingredients together in a large bowl.
For the kedgeree:
Heat the oil in a large frying pan.
Add in the rice, coriander seeds, chillies and chilli powder and fry for a couple of a minutes.
Add in the fish and fold through the rice.
Pour in the double cream and the eggs and cook for a couple of minutes to warm through.
Stir through the fresh coriander and chives, season to taste1 and transfer to a large serving plate.
Drizzle with oyster sauce and serve with lemon wedges.
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