Kedgeree with poached egg
Description
This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached
Ingredient
- 1 cup uncooked white rice
- 4 eggs
- 1 onion, diced
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 tsp curry powder
- Salt and pepper, to taste
- 1 cup frozen peas
- 1 cup canned tuna, drained
- 1/4 cup chopped fresh parsley
- Lemon wedges (optional)
Direction
Instructions:
1. Begin by cooking the rice according to package instructions. Once done, set aside.
2. In a small pot, bring water to a boil and gently lower the eggs into the water. Let them cook for 8-10 minutes for a soft poached egg or longer for a firmer yolk. Once done, remove from the pot and place in a bowl of cold water to stop the cooking process.
3. In a large skillet, heat olive oil over medium heat. Add in the diced onion and minced garlic and cook until softened, about 3-4 minutes.
4. Stir in the curry powder and let cook for another minute until fragrant.
5. Add in the cooked rice, frozen peas, and canned tuna to the skillet. Stir well to combine all the ingredients.
6. Season with salt and pepper to taste.
7. Let the mixture cook for another 2-3 minutes, until the peas are thawed and the tuna is heated through.
8. Gently peel the poached eggs and slice in half.
9. To serve, spoon the kedgeree onto plates and top with a poached egg and a sprinkle of chopped parsley. If desired, serve with lemon wedges for an extra burst of flavor.
Enjoy your delicious and simple kedgeree with poached eggs!
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