Easy Kedgeree with Haddock, Eggs and Peas

Easy Kedgeree with Haddock, Eggs and Peas

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Kedgeree is easy to make and adds a new dimension to weekday meals. It can also be served cold the next day with salad as a light lunch.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 2 Eggs
  • 125 Millilitre Frozen peas
  • Water or milk for poaching
  • 500 Gram Smoked haddock
  • 800 Millilitre Water
  • 1 box KNORR Rice Mate Mild Breyani
  • 15 Millilitre Parsley, chopped to garnish


  • Place the sachet of rice, water and seasoning mix sachet into a pot and bring to the boil, then simmer until cooked and set aside.
  • Poach the haddock in a little water or milk for 10 min, then drain and flake the fish.
  • Cook the peas in a little water and drain.
  • Hard boil the eggs, then shell and cut into wedges.
  • Mix the rice with the haddock and peas, add the eggs and sprinkle with chopped parsley.