Smoked Haddock Kedgeree with Poached Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful London-inspired kedgeree combining smoked haddock, fragrant basmati rice, and gently poached eggs for a satisfying brunch. This british-inspired seafood ready in about 45 minutes pairs smoked haddock fillets, basmati rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 British cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 1 lb smoked haddock fillets in a large shallow pan and cover with 3 cups water. Bring to a gentle simmer over medium heat and poach for 8-10 minutes until the fish is opaque and flakes easily. Remove fish with a slotted spoon and set aside; reserve the poaching liquid.
  2. Step 2: Rinse 1 1/2 cups basmati rice under cold water until clear. Drain well.
  3. Step 3: In a medium saucepan, melt 3 tbsp butter over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until soft and translucent.
  4. Step 4: Stir in 2 tsp curry powder and cook for 1 minute until fragrant. Add the drained rice and stir to coat the grains with butter and spices.
  5. Step 5: Pour 2 1/2 cups of the reserved poaching liquid into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  6. Step 6: While the rice cooks, bring a pot of water to a gentle simmer and poach 4 eggs for 3-4 minutes until whites are set but yolks remain runny.
  7. Step 7: Gently flake the smoked haddock into large chunks and fold into the cooked rice along with 1 cup frozen peas and 1/4 cup chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper; stir gently to combine.
  8. Step 8: Serve the kedgeree topped with the poached eggs and lemon wedges.

Frequently asked questions

How long does Smoked Haddock Kedgeree with Poached Eggs take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Haddock Kedgeree with Poached Eggs?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoked Haddock Kedgeree with Poached Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Haddock Kedgeree with Poached Eggs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Haddock Kedgeree with Poached Eggs?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes