Breakfast Kedgeree with Ham

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¼ pound rice
    • ¼ pound cooked finnan haddock
    • ¼ poun


    Boil or steam rice in the usual way until tender but not mushy. Remove skin and bones from fish, and flake. Dice ham. Chop whites of hard-boiled eggs.

    Melt butter in saucepan; toss rice in it. Add fish, ham and egg whites. Stir in ketchup and toss lightly over heat until hot. Stir in chopped watercress and correct seasoning. Grate egg yolks and scatter over kedgeree. Serve immediately.<