Quick Kedgeree with Cod, Boiled Eggs and Sweet Chilli Yoghurt

I'm back! And, after a couple of indulgent trips away, the health kick is well and truly on before the madness of the C word (Christmas) kicks off…


Brown rice, white fish and eggs may sound boring but add in some spice and all things nice and you've got a killer dish perfect for breakfast, lunch or dinner! This riff on kedgeree is super simple and incredibly quick to prepare so what are you waiting for? Make it!

Quick Kedgeree with Cod, Boiled Eggs and Sweet Chilli Yoghurt

Serves 4

4 large eggs

4 fresh bay leaves

4 x cod fillets

1 thumb-sized piece of gingerm finely chopped

1 fresh red chilli, finely chopped

1 bunch of spring onions, sliced

2 heaped tsp turmeric

olive oil

2 x 250g packs of brown cooked rice

300g frozen peas

1 lemon, juice only

200g fine green beans, trimmed and halved

100g cavolo nero or kale, stalks removed and roughly chopped

3 tbsp fat-free natural yoghurt

1 tbsp sweet chilli sauce

Fill a large pan with boiling water, preheat the grill to high and line a baking tray with foil.

Put the green beans in the boiling water and cook for 5 minutes until al dente. Meanwhile, put a drizzle of oil in a large wok or frying pan and add the turmeric. Stir fry for a few seconds until fragrant then add the ginger, chilli, bay leaves and spring onions.

Once the beans have cooked, add them to the frying pan along with the cavolo nero/kale. Add the eggs to the boiling water and cook for 6 minutes. Rub the cod with a little oil, season with salt and pepper and place under the grill on the lined baking tray.


Stir the cooked rice, peas and the juice from the lemon into the kedgeree pan. Continue to cook until the eggs are done. Remove the cod from the oven - it should be just cooked.


Peel the eggs under a cold tap then divide the kedgeree between four plates and place a piece of cod and an egg on top of each. Mix the yoghurt with the sweet chilli sauce and drizzle over the top then serve.