Avocado and haddock kedgeree – breakfast classic Avo’d up

  1. Cook 1 cup of brown basmati rice in 2 cups of water, until tender, drain and rinse.
  2. Poach approximately 200g of haddock in milk until it flakes with a fork.
  3. Fry the rice in a tablespoon of avocado oil (or olive oil), add the haddock, 6 spring onions sliced and a tablespoon of curry powder.
  4. Gently toss the fish into the rice.
  5. Slice the one whole avo and serve with hard boiled egg quarters and garnish with fresh coriander, a grinding of black pepper and a good squeeze of lemon juice.

Serves 4

Skip to toolbar