Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

At weekends we serve kedgeree for breakfast, as is traditional, but we also serve it for supper because we just adore it. A good kedgeree has all the components cooked to perfection and lightly combined so they don’t break up too much. Ours is a buttery number with fluffy grains of lightly spiced rice and plump pieces of smoky fish, finished off with eggs that are just runny in the centre.