Photo: Joseph Gonzalez
Haddock kedgeree with a poached egg and cheese sauce
11 ingredients
30 min + 30 min
Serves 2
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Kedgeree makes a great brunch dish and this creamy, mustardy version takes some beating.
Estimated Nutrition (whole recipe, rough)
878
Calories
56g
Protein
36g
Fat
81g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g/1oz butter
- 180ml/6¼fl oz long grain white rice
- 1½ vegetable stock
- salt and freshly ground black pepper
- 150g/5oz frozen peas
- 1 smoked haddock
- 280ml/½ pint whole milk
- 1 tbsp Dijon mustard
- 50g/1¾oz grated cheddar
- 1 tbsp white wine vinegar
- 2 free-range eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes