• 3 eggs
  • 250g pack (we used Veetee basmati) microwaveable basmati rice
  • 2 spring onions, sliced
  • 1 red chilli, finely chopped
  • butter
  • 2 tsp curry powder
  • 150g pack hot-smoked trout, flaked
  • a small bunch parsley, roughly chopped
  • to serve lemon wedges


  • STEP 1

    Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. Microwave the rice for 2 minutes.

  • STEP 2

    Meanwhile, cook the spring onion and chilli in a small knob of butter in a non-stick pan. Add the curry powder and cook for a minute then add the rice and stir well. Toss through the trout until warmed. Stir in the parsley.

  • STEP 3

    Divide between 2 dishes and top with halves of egg. Serve with lemon wedges to squeeze over.


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