• 3 eggs
  • 150g basmati rice
  • 50g butter
  • 2 trimmed leeks, washed, and finely chopped
  • 1 tbsp medium curry powder
  • 300ml chicken stock
  • 125g  hot-smoked trout, flaked
  • a handful dill, chopped
  • to squeeze and serve lemon wedges


  • STEP 1

    Lower the eggs into boiling water and simmer for 7 minutes. Drain and run under cold water until completely cool.

  • STEP 2

    Rinse the rice in cold water and let it soak while you cook the base mixture.

  • STEP 3

    Heat the butter in a wide, deep frying pan. Add the leeks and cook for 5-7 minutes or until softened. Stir in the curry powder and cook for a minute. Add the drained rice and stock, and bring to a simmer. Put on the lid, turn the heat down to low, and cook for 12 minutes, by which time the stock should have been absorbed and the rice cooked (if not, add an extra splash of boiling water). Stir in the trout with some seasoning and leave covered for a minute to warm through.

  • STEP 4

    Peel the eggs and quarter. Spoon out the kedgeree and sit the eggs on top. Scatter over the dill and squeeze over some lemon just before serving.


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