Two of the best breakfasts in the world. The traditional Full English and the incredible Kedgeree. You haven’t lived until you have tasted both these delights. So we have brought together two of the finest recipes for you to enjoy. Starting with the most surprising.
Until you have tasted this mix of rice, curry, smoked haddock and eggs, you haven’t really had breakfast at all. You need to enjoy it with a deliciously rich coffee so ensure you have a good source of fresh coffee. Such as this Coffee Maker with grinder built in. Then sit back and enjoy a true breakfast of kings.
What you will need:
1 cup jasmine rice
1/2 pound smoked haddock
1 cup milk
1 bay leaf
1 tablespoon butter
1 medium onion, finely chopped (about 1 cup)
1 medium clove garlic, finely chopped (about 1 teaspoon)
1 Thai chili, seeded and chopped (optional)
3 tablespoons curry powder
1 tablespoon fresh juice from 1 lime
1/2 cup chopped fresh cilantro leaves
1/4 cup sliced scallions
1 lime cut into 8 wedges
salt and freshly ground black pepper
How to Create it!
Cover the eggs with cold water and bring to a simmer; cover and remove from heat. Let sit for 6 minutes then shock under cold water. Peel under cold running water, then quarter. Set aside.
Bring 2 cups of water to a simmer, add rice and return to a simmer for 5 minutes. Turn heat to low, cover and allow rice to steam until water is fully absorbed and rice is cooked, about 18 minutes.
Place smoked haddock, milk, and bay leaf in a saucepan and bring to a simmer. Cook until haddock flakes easily, about 5 minutes. Remove from heat and remove haddock from milk and gently flake with your fingers; Remove any bones. Remove bay leaf from milk and discard; reserve milk.
Melt butter in a large skillet over medium heat; when butter is melted, add onion, garlic, and optional chili. Cook, stirring frequently, until onions are soft and garlic is aromatic, about 6 minutes. Add curry powder and toss with vegetables until curry is fragrant, about 4 minutes.
Add rice to curry and onions and toss until ingredients are fully incorporated. Add haddock and reserved milk and gently toss until haddock is incorporated. Add lime juice and taste for seasoning. Gently fold in quartered eggs and cilantro and serve with lime wedges.
Kedgeree is also delicious as a lunchtime filler. Truly a versatile meal. One that won’t let you down. A little like our next recipe. The Full English. Another meal in itself which can be eaten at anytime during the day.
What you need:
2 tbsp. vegetable oil
1 small yellow onion, finely chopped
1 tsp. smoked paprika
2 tbsp. Worcestershire sauce
1⁄2 cup canned tomato purée
1 tsp. sugar
One 14-oz. can navy beans, drained
Kosher salt and freshly ground black pepper
8 oz. black pudding, cut into 1-inch-thick coins
8 slices English “rashers” (loin bacon)
4 links Cumberland sausage
12 shiitake or cremini mushrooms, stemmed
4 vine-ripe tomatoes, cored and halved crosswise
8 large eggs
Toasted white bread, for serving
How To Cook It:
In a medium saucepan, warm the oil over medium heat. Add the onion and cook, stirring, until soft and beginning to caramelize, about 8 minutes. Stir in the paprika, cook for 30 seconds, then stir in the Worcestershire sauce. Add the tomato purée, sugar, beans, and 1 cup water and stir to combine. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove the beans from the heat and season with salt and pepper.
Heat an electric griddle or warm a large nonstick skillet over medium-high heat. Place the black pudding, rashers, and sausage on the griddle at the same time and cook, turning once, until browned and heated through, about 5 minutes for the black pudding and bacon, and 10 minutes for the sausage (cook each separately if using a skillet). Divide the meats among 4 serving plates.
Place the mushrooms and tomatoes, cut sides down, on the griddle (or in batches in the skillet) and cook, flipping the mushrooms once but leaving the tomatoes undisturbed, until the mushrooms are golden brown and soft and the tomatoes are charred, about 8 minutes. Divide the mushrooms and tomatoes among the plates. Crack the eggs on the griddle (or in batches in the skillet) and fry until the whites are set but the yolks are still runny, about 3 minutes.
Divide the eggs among the plates and season with salt and pepper. Spoon beans onto each plate and serve with toast on the side.
There you go. Two breakfasts which will leave you feeling like a king.