Kedgeree with poached egg

This curried fish and rice dish is suitable for brunch, breakfast or dinner. We’ve replaced traditional boiled eggs with poached.

QServes 4

QPrep 5 mins

QCook 25 mins

300g long-grain rice

2 tbsp olive oil

1 onion, finely chopped 2 garlic cloves,

finely chopped

390g fish pie mix (defrosted

if frozen)

1 heaped tbsp mild or

medium curry powder 1 lemon, juiced

¼ small bunch of

parsley, chopped

4 eggs

1 Cook the rice following pack instructions. Drain. Heat 1 tbsp oil in a frying pan, and fry the onion and garlic for 5 mins. Toss the fish with the curry powder and remaining oil, then add to the pan and cook for 5 mins, stirring.

2 Add the rice, turn up the heat and stir (the fish may break up a little). Cook for 1-2 mins, then stir in the lemon juice and parsley. Reduce the heat to as low as it will go, then cover the pan. 3 Crack 1 egg into a small dish. Bring a pan of water to a simmer, then stir the water to create a whirlpool. Gently tip in the egg and poach for 3-4 mins before removing with a slotted spoon and draining on kitchen paper. Repeat with the remaining eggs. Season the kedgeree and divide between plates, topping each with an egg. PER SERVING kcal 542, fat 17g,

saturates 4g, carbs 63g, sugars 2g, fibre 3g, protein 31g, salt 0.7g