Miranda’s Kitchen: Kedgeree Recipe – Winter Breakfast of Kings

I’ve always considered Kedgeree really to be the breakfast of champions, especially in winter (and for post-Christmas party hangover recovery).  This recipe looks like a little bit of work but I promise you it’s worth every mouthful!

Serves Four


250g Natural Smoked Haddock

500-litre water

1/2 tsp white peppercorns

1 small onion peeled & sliced

2 bay leaves

1 tbsp olive oil

1 onion finely chopped

1 tsp cumin

1 tsp mustard seeds

2 tsp curry powder

2 tsp turmeric powder

2 hot chilli deseeded & chopped

3 cloves garlic  crushed

1 pkg coriander – separate the stalks from the seeds and chop the stalk finely reserve leaves

200g Basmati rice

1 mango

1 bunch spring onions

1 tsp Nigella seeds

Coriander seeds

Zest & juice 1 lemon

4 free range eggs

1 tbsp vinegar

Salt to taste



Place the haddock into the water with the pepper, onion & bay leaves. Gradually bring the liquid to a simmer then cook for approximately eight minutes.

Remove the fish and set aside. Sieve the poaching liquid and reserve, discard the onion etc.

Take any skin off of the fish and flake in a bowl also remove any bones if present.

Drizzle the olive oil into a hot wide based pan. Add the chopped onion and cook for a few minutes on a moderate heat try not to get any colour on it.

Add the cumin, mustard seeds, curry powder and turmeric and cook for another minute.

Add the chopped chilli, crushed garlic and chopped coriander stalks.

Add the rice and reserved liquid from cooking the fish, then give it a good stir.

Bring the rice to a simmer and cook for approximately 20 minutes until the liquid has absorbed into the rice.

While the rice is cooking peel the mango and chop finely add this to the chopped spring onions and the nigella seeds, zest and juice of lemon then set aside.

Finally, bring a pan of water to the boil add a little salt and the vinegar then turn heat down to a very light bubble.

Poach the eggs ( I always break into a cup then drop into the water never drop directly in case the yolk breaks).

Poach for about 4 minutes then scoop out and drain.

To serve, mix the mango ingredients, reserved coriander leaves and rice mix together. Pop in a bowl and finish with the poached egg.

Enjoy !

christmas breakfast kedgeree

Inspired by my Mother & Grandmother, cooking has always part of my life.

With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.

My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.

I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.

These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.

I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.

Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.

In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.

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