A Kedgeree, Kind of

My wife first turned me on to kedgeree years ago. She worked at Fergus Henderson’s restaurant St. John in the early aughts and had me dig out the recipe from one of their old books we had around the house. I loved it then and I still love it today.

The version of kedgeree served in the UK generally consists of longgrain rice, smoked haddock, parsley, boiled egg, and curry powder. We don’t stray too