Easy Peasy Kedgeree

This really is a fantastic cheat’s version of kedgeree – but it’s as good as any that I’ve ever tasted! Kedgeree is traditionally served for breakfast, but this works just as well as a delicious family supper.

Serves 4     Cooking: 15mins

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Smoked Haddock Great Taste award

Smoked Haddock Fillet

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1 Staal Smoked Haddock Fillet
300ml milk
4 medium free range eggs
1 pack microwave pilau rice
Frozen or fresh garden peas


1. Pour the milk into a large saucepan and bring to simmering point.

2. Poach the smoked haddock fillet in the milk for 6-8 minutes until the flesh is opaque. Remove from the heat and set aside.

3. Meanwhile bring a smaller saucepan of water to the boil and reduce to a simmer – carefully add the eggs and simmer for 7 minutes. Remove from the water and set aside to cool slightly.

4. Cook the peas, either according to the pack if frozen, or in a pan of boiling water if fresh.

5. Heat the microwave rice according to the instructions on the pack, and empty into a warm serving dish.

6. Remove the shells from the soft boiled eggs and cut them in half, then place on top of the rice. Flake the smoked haddock with a fork and scatter over the rice and eggs, together with the cooked peas.

7. Serve and invite everyone to dig in!

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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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