Creamy Kipper Kedgeree with Poached Egg & Fresh Herbs
This Creamy Kipper Kedgeree with Poached Egg & Fresh Herbs is a modern twist on a British classic — rich, comforting, and full of smoky flavour. Made with John West Kippers in Sunflower Oil, fragrant basmati rice, warm spices, and fresh herbs, it’s finished with a perfectly poached egg for an irresistible touch of indulgence. High in protein and omega-3, this easy one-pan meal is ideal for brunch, lunch, or a light dinner — beautifully balanced, wholesome, and bursting with flavour.Deliciously simple and proudly British — crafted with quality ingredients from Nicol Retailer Limited.
Ingredients
- 2 tins John West Kippers in Sunflower Oil (drained and flaked)
- 300 g basmati rice, rinsed
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp mild curry powder
- 1 tsp turmeric
- 150 ml milk
- 100 ml single cream (optional, for extra richness)
- 3 tbsp chopped parsley
- 2 tbsp chopped chives
- 1 lemon (zest and juice)
- 4 poached eggs (one per serving)
- Salt & freshly ground black pepper
- Lemon wedges, to serve
Instructions
Cook the Rice
- Rinse the basmati rice until the water runs clear. In a saucepan, cook with a pinch of salt according to packet instructions. Drain and set aside.
Sauté Aromatics
- In a large skillet or pan, melt the butter over medium heat. Add onion and garlic, cooking for 3–4 minutes until soft and fragrant. Stir in curry powder and turmeric, cooking for 1 minute to release the spices’ aroma
Combine Kippers & Creamy Base
- Pour in the milk and cream, then gently stir in the flaked John West Kippers. Let the mixture warm through for 2–3 minutes — the kippers will infuse the sauce with their smoky richness.
Add the Rice & Herbs
- Stir in the cooked rice, parsley, chives, and lemon zest. Season with salt, pepper, and a squeeze of lemon juice. Mix until everything is well combined and heated through.
Serve with Poached Eggs
- Spoon the kedgeree into bowls and top each serving with a perfectly poached egg. Sprinkle with extra herbs and a touch of black pepper. Serve with lemon wedges on the side.
Notes
This Creamy Kipper Kedgeree is a comforting twist on the traditional British dish — perfectly balancing smoky, spiced, and creamy flavours. Using John West Kippers in Sunflower Oil
gives this recipe its signature depth and omega-rich goodness while saving time in preparation. Pro Tip: Flake the kippers gently to keep their texture intact, and don’t skip the fresh herbs — parsley, chives, and lemon zest bring freshness that lifts the entire dish. For a lighter version, substitute single cream with milk or Greek yoghurt. Want extra flavour? Add a pinch of smoked paprika or a dash of curry powder to enhance the aromatic base.
Poach the eggs just before serving for that beautiful golden yolk that enriches every bite. Serve it warm with a squeeze of lemon and enjoy the true comfort of modern British cooking — simple, wholesome, and made better with Nicol Retailer Limited ingredients.
gives this recipe its signature depth and omega-rich goodness while saving time in preparation. Pro Tip: Flake the kippers gently to keep their texture intact, and don’t skip the fresh herbs — parsley, chives, and lemon zest bring freshness that lifts the entire dish. For a lighter version, substitute single cream with milk or Greek yoghurt. Want extra flavour? Add a pinch of smoked paprika or a dash of curry powder to enhance the aromatic base.
Poach the eggs just before serving for that beautiful golden yolk that enriches every bite. Serve it warm with a squeeze of lemon and enjoy the true comfort of modern British cooking — simple, wholesome, and made better with Nicol Retailer Limited ingredients.
Nutrition
Serving: 350g | Calories: 460kcal | Carbohydrates: 30g | Protein: 30g | Fat: 25g | Fiber: 2g
