Brown Rice Kedgeree with Smoked Salmon and Soft Boiled Eggs

Sometimes you need a hearty breakfast to kick start the day and kedgeree totally hits the spot! Also ideal for brunch or lunch, I make mine with brown rice, which, as a wholegrain, is full of fibre and goodness!

Lightly spiced with curry flavours, creamy with Greek yoghurt and fresh with lime, this is the perfect balance of flavours. This recipe serves four people but it can easily be doubled to serve a crowd.

Brown Rice Kedgeree with Smoked Salmon and Soft Boiled Eggs

Serves 4

oil

1 onion, finely sliced

1 tsp ground turmeric

1 tsp ground coriander

1 tsp cumin seeds

250g brown rice

1 litre chicken stock

200g frozen peas

50g young leaf spinach

60g Greek yogurt

4 medium free-range eggs

4 fillets hot-smoked salmon, flaked

1 lime, juice only

In a large deep frying pan or casserole, heat a glug of oil and add the onion. Fry for 5 minutes, then add the spices. Fry for a further 2 minutes, then add the rice. Cook, stirring regularly with a wooden spoon, for 3-4 minutes, then add 200ml of the stock. Allow the stock to be absorbed, then add half of the remaining stock and simmer for 15 minutes.

Add the remaining stock, then simmer for 10 minutes until nearly tender. Stir in the peas, spinach and yogurt. Simmer for 5-10 minutes more until the rice is tender and the veg are cooked.

Meanwhile, bring a pan of water to the boil. When the rice has 10 minutes of cooking time left, drop the eggs into the water and boil for 6 minutes. Remove them from the pan, run under cold water and peel once they’re cool enough to handle.

When the rice is cooked, taste and season, then stir in the flaked salmon and lime juice. Top with the halved soft-boiled eggs.