Kedgeree was an indispensable part of the 19th century breakfast table and I think it’s ripe for a comeback. It’s traditionally made with rice, but this version using quinoa is more protein-packed. Plus the turmeric, fish and eggs will fire up your brain for the day ahead.
- 1 cup of Quinoa ( Organic Quinola is my preference)
- 2 organic eggs
- Tablespoon of coconut oil
- 1 small red onion
- 1 clove of garlic
- 2 cm chopped ginger
- 1 teaspoon of cumin seeds
- 1 teaspoon of chopped fresh turmeric (or powder)
- Smoked mackerel - 60g per person
- Chopped parsley
Fill two small saucepans with boiling water – one for the quinoa and for the poached eggs.
While you are waiting for the water to boil, chop the onion.
Add quinoa to boiling water and cook for approximately 12 minutes. Melt coconut oil in a pan (deep-ish) over medium heat. If using cumin seeds, fry these now. Add onions and fry gently for five minutes. Check the quinoa, when it’s ready, drain it and leave to the side.
Add the ginger, garlic and turmeric to the onions and fry for a further five minutes. Turn off the heat.
Poach your eggs (three minutes each) then leave on a side plate.
Add the quinoa to the onion mixture and stir through. Top with your poached egg, smoked fish and garnish with parsley and a squeeze of lemon.