EGGS for brunch!
Kedgeree with spicy soft-boiled eggs
Kedgeree is a great way to start the day, especially alongside these nutty eggs.
Serves 6 • Ready in 45 mins
250g basmati rice
4 large eggs
2 fresh bay leaves
2 lemons, plus extra wedges to serve
500g natural/undyed smoked haddock fillets, skin and bones removed drizzle of olive oil and a knob of butter, for frying
2 onions, finely sliced large bunch of coriander, leaves picked and stalks finely chopped
1 green chilli, sliced
1tbsp turmeric
2tbsp madras curry paste
2tbsp mango chutney
for the egg coating:
1tbsp coriander seeds
1tsp cumin seeds
½tsp turmeric
25g each hazelnuts and cashew nuts
zest of 1 lime
1tbsp coconut oil
Bring 2 large pans of salted water to the boil. Rinse the rice in a sieve to remove the starch, then add to one of the pans and cook for 6 mins less than indicated on the
