Skip To Content
Add a review
Easy Kedgeree with Haddock, Eggs and Peas

Easy Kedgeree with Haddock, Eggs and Peas

Add a review

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.

Preparation time


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

Preparation 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.

Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.