Easy Kedgeree with Haddock, Eggs and Peas
Kedgeree is easy to make and adds a new dimension to weekday meals. It can also be served cold the next day with salad as a light lunch.
- 2 eggs
- 125 ml frozen peas
- about 400 ml water or milk (for poaching)
- 500 g smoked haddock
- 800 ml water
- 275 g (1 box) Knorr mild breyani rice mate
- 15 ml parsley to garnish, chopped
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