Kedgeree

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
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.