Easy Kedgeree with Haddock, Eggs and Peas

Name: Easy Kedgeree with Haddock, Eggs and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 2 eggs; 125 ml frozen peas; about 400 ml water or milk (for poaching); 500 g smoked haddock; 800 ml water; 275 g (1 box) Knorr mild breyani rice mate; 15 ml parsley to garnish, chopped

4 People
40 min.
easy

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.

Ingredients

2 eggs
125 ml frozen peas
about 400 ml water or milk (for poaching)
500 g smoked haddock
800 ml water
275 g (1 box) Knorr mild breyani rice mate
15 ml parsley to garnish, chopped

Cooking Method

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.