Name: Kedgeree on Toast: A Delicious and Easy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon medium curry powder (adjust to your taste); 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper (optional, for a little heat); 1 cup basmati rice, rinsed; 2 cups chicken or vegetable broth; 1 bay leaf; 1 pound smoked haddock fillet, skin removed and pin-boned; 4 large eggs; 1/4 cup heavy cream or milk (optional, for creamier eggs); 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh cilantro; Juice of 1/2 lemon; Salt and freshly ground black pepper to taste; 8 slices of your favorite bread (sourdough, whole wheat, or white work well); 2 tablespoons butter, softened; extra parsley; lemon wedges; a sprinkle of chili flakes

Kedgeree on toast: it might sound like a quirky breakfast experiment gone right, but trust me, it's so much more than that! Imagine waking up to the comforting aroma of smoked fish, fragrant spices, and perfectly cooked rice, all nestled atop a crispy, golden slice of toast. This isn't just breakfast; it's a flavor explosion that will kickstart your day in the most delightful way.

Kedgeree itself boasts a fascinating history, a delicious legacy of the British Raj. It's believed to have evolved from the Indian dish "khichri," a simple combination of rice and lentils. British colonials, captivated by its comforting nature, adapted it to their tastes, adding smoked fish, eggs, and spices like curry powder. Over time, it became a beloved breakfast staple in Britain, a testament to the beautiful fusion of cultures.

But why kedgeree on toast? Well, for starters, it's incredibly convenient! It transforms a traditionally leisurely brunch dish into a quick and easy weekday morning treat. The toast adds a satisfying crunch that complements the soft, flaky fish and creamy rice. Plus, the combination of smoky, savory, and slightly spicy flavors is simply irresistible. It's a dish that's both comforting and exciting, familiar yet refreshingly different. So, are you ready to elevate your breakfast game? Let's dive into this incredible recipe!

Ingredients:

For the Kedgeree:
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon medium curry powder (adjust to your taste)
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (optional, for a little heat)
1 cup basmati rice, rinsed
2 cups chicken or vegetable broth
1 bay leaf
1 pound smoked haddock fillet, skin removed and pin-boned
4 large eggs
1/4 cup heavy cream or milk (optional, for creamier eggs)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste
For the Toast:
8 slices of your favorite bread (sourdough, whole wheat, or white work well)
2 tablespoons butter, softened
Optional garnishes: extra parsley, lemon wedges, a sprinkle of chili flakes

Preparing the Kedgeree Base:

Sauté the Aromatics: Heat the olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add Garlic and Spices: Add the minced garlic, curry powder, turmeric powder, and cayenne pepper (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant. This step is crucial for blooming the spices and releasing their full flavor. Be careful not to burn the garlic.
Toast the Rice: Add the rinsed basmati rice to the skillet and stir to coat it well with the oil and spices. Cook for 2-3 minutes, stirring constantly. Toasting the rice slightly helps to prevent it from becoming mushy during cooking.
Add Broth and Bay Leaf: Pour in the chicken or vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time, as this will release steam and affect the cooking time.
Fluff the Rice: Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become even more fluffy. After 5 minutes, remove the lid and fluff the rice gently with a fork. Remove and discard the bay leaf.

Cooking the Haddock and Eggs:

Poach the Haddock: While the rice is cooking, gently poach the smoked haddock. You can do this in a separate pan with simmering water or broth. Alternatively, you can place the haddock on top of the rice during the last 5 minutes of cooking, allowing it to steam gently. Be careful not to overcook the haddock, as it will become dry. It should be opaque and flake easily with a fork.
Flake the Haddock: Once the haddock is cooked, remove it from the pan and let it cool slightly. Then, flake it into bite-sized pieces, removing any remaining bones.
Prepare the Eggs: There are several ways to cook the eggs for kedgeree. Traditionally, they are hard-boiled, but I prefer them slightly softer. You can poach them, soft-boil them, or even scramble them gently. For soft-boiled eggs, bring a pot of water to a boil, gently lower the eggs into the water, and cook for 6-7 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs carefully and quarter them. For scrambled eggs, whisk the eggs with the cream or milk (if using), salt, and pepper. Cook in a non-stick skillet over low heat, stirring constantly, until they are just set but still slightly moist.

Assembling the Kedgeree:

Combine Ingredients: Gently fold the flaked haddock and the cooked eggs into the cooked rice. Be careful not to overmix, as you want to keep the haddock and eggs in distinct pieces.
Add Herbs and Lemon Juice: Stir in the chopped fresh parsley and cilantro, and squeeze the juice of half a lemon over the mixture. This adds a bright, fresh flavor to the kedgeree.
Season to Taste: Season the kedgeree with salt and freshly ground black pepper to taste. Remember that smoked haddock can be quite salty, so taste before adding more salt.

Preparing the Toast:

Toast the Bread: While the kedgeree is simmering, toast the bread slices to your desired level of doneness. I prefer a golden-brown toast that is crispy on the outside but still slightly soft on the inside.
Butter the Toast: Spread the softened butter evenly over the warm toast.

Serving the Kedgeree on Toast:

Spoon the Kedgeree: Spoon a generous amount of the kedgeree onto each slice of buttered toast.
Garnish (Optional): Garnish with extra chopped parsley, a sprinkle of chili flakes (for a little heat), and a lemon wedge on the side.
Serve Immediately: Serve the kedgeree on toast immediately while it is still warm and the toast is crispy.

Tips and Variations:

Spice Level: Adjust the amount of curry powder and cayenne pepper to your liking. If you prefer a milder flavor, use a mild curry powder and omit the cayenne pepper. For a spicier kedgeree, add more cayenne pepper or a pinch of chili flakes.
Smoked Fish: You can use other types of smoked fish, such as smoked cod or smoked mackerel, instead of smoked haddock.
Vegetarian Option: For a vegetarian kedgeree, omit the smoked haddock and add cooked vegetables such as peas, carrots, or spinach. You can also use smoked tofu for a smoky flavor.
Egg Preparation: Experiment with different ways of cooking the eggs to find your favorite. Poached eggs, soft-boiled eggs, and scrambled eggs all work well in kedgeree.
Creaminess: For a creamier kedgeree, stir in a tablespoon or two of heavy cream or crème fraîche at the end of cooking.
Make Ahead: The kedgeree can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. You may need to add a splash of water or broth to prevent it from drying out.
Leftovers: Leftover kedgeree can be used in a variety of ways. Try serving it with a green salad, using it as a filling for omelets or frittatas, or adding it to soups or stews.
Bread Choice: The type of bread you use for the toast can also affect the overall flavor and texture of the dish. Sourdough bread adds a tangy flavor, while whole wheat bread provides a nutty flavor and more fiber. White bread is a classic choice that is light and airy.
Lemon Zest: For an extra burst of citrus flavor, add a teaspoon of lemon zest to the kedgeree along with the lemon juice.
Fresh Ginger: Grate a small amount of fresh ginger into the kedgeree along with the garlic for a warm, spicy flavor.

Enjoy your delicious Kedgeree on Toast!

Conclusion:

This isn't just breakfast; it's a breakfast revolution! I truly believe this kedgeree on toast recipe is a must-try for anyone looking to elevate their morning routine or impress brunch guests. The creamy, flavorful kedgeree, with its perfectly cooked rice, flaky smoked fish, and subtle spice, is simply divine when piled high on a crispy, golden slice of toast. It's a textural masterpiece, a symphony of flavors, and surprisingly easy to whip up. Why is it a must-try? Because it's more than just a meal; it's an experience. It's the kind of dish that makes you close your eyes and savor every single bite. It's the perfect balance of comfort food and sophisticated flavors, making it suitable for a casual weekend brunch or a more formal gathering. Plus, it's a fantastic way to use up leftover cooked rice and smoked fish, minimizing food waste and maximizing deliciousness! But the best part? It's incredibly versatile! Feel free to experiment with different types of smoked fish. Smoked haddock is a classic, but smoked salmon or even smoked trout would work beautifully. For a vegetarian twist, try using smoked tofu or adding extra vegetables like peas or spinach. A squeeze of lemon juice at the end brightens everything up, and a sprinkle of fresh herbs like parsley or chives adds a touch of freshness. Serving suggestions are endless! For a truly decadent experience, top your kedgeree on toast with a poached egg. The runny yolk adds richness and creates an even more luxurious sauce. Serve it alongside a simple green salad for a light and refreshing contrast. Or, for a heartier meal, pair it with some grilled tomatoes and mushrooms. And don't be afraid to get creative with the toast! Use your favorite type of bread – sourdough, whole wheat, or even brioche would all be delicious. Toast it to your liking, whether you prefer it lightly golden or deeply browned. You can even rub a clove of garlic on the toast before adding the kedgeree for an extra layer of flavor. I'm absolutely confident that you'll love this kedgeree on toast recipe as much as I do. It's a guaranteed crowd-pleaser, and it's sure to become a staple in your breakfast or brunch rotation. So, what are you waiting for? Gather your ingredients, fire up the stove, and get ready to experience the magic of kedgeree on toast! I'm so excited for you to try it. And most importantly, please share your experience! I'd love to hear what you think of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Leave a comment below, tag me in your photos on social media, and let's spread the kedgeree on toast love! I can't wait to see your creations and hear your feedback. Happy cooking!