Nif's London Kedgeree

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup uncooked basmati rice
• 1 pinch saffron
• 8 eggs
• 8 ounces haddock (you can buy smoked if you prefer) or 8 ounces other fish (you can buy smoked if you prefer)
• 1 bay leaf
• 2 cups milk, approximately
• 2 tablespoons butter
• 6 green onions, chopped
• 1/2 cup green peas
• salt and pepper
• 1 cup low-fat plain yogurt

Recipe

• 1 rinse rice and prepare according to package directions. drain, and set aside.
• 2 place the haddock in a small skillet with the bay leaf. pour in enough milk just to cover the fish. bring to a simmer over medium heat, and cook gently until fish flakes. remove fish from the pan, flake into large chunks with a fork, and set aside. discard milk and bay leaf.
• 3 poach the eggs - if you need a recipe, see nif's perfect poached egg, nif's perfect poached egg.
• 4 in the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. fry for a couple of minutes, then add the cooked rice, continuing to stir. season with salt and pepper, to taste. heat through and divide between 4 plates.
• 5 divide rice between 4 plates. top each dish with fish, then 2 poached eggs and serve with yogurt. not everyone likes plain yogurt, but it really tastes great with this dish.