Friday, 10 April 2009

Breakfast Kedgeree

Kedgeree was a Victorian breakfast staple (I think it has Empire / Indian roots). It's faded from popularity now as making it from scratch in the morning is too much work without a troupe of servants.

This version, however, uses left-overs and is easy and quick to make.

It does not rehydrate well (I haven't tried as I think it'd be horrible) but it makes a great pre-walk breakfast and carried in a screw-top container ('party' pack tubs of peanuts are ideal and free) it makes a mid-walk great lunch.

Method (this makes about 4 portions)

Cooked rice - just make double the quantity for a meal the night before and store in the fridge or just in a covered bowl
4 hard-boiled eggs but still warm
5-6 rashers of grilled bacon
1 pepper finely chopped
1 onion (red is better for colour / interest) very finely chopped
2 green chillies very, very finely chopped (optional)
Worcestershire sauce

Shell and roughly chop the eggs
Chop grilled bacon
Add to rice
Add chopped vegetables

Gently mix

Add Worcestershire sauce

This can be eaten 'cold' or can be warmed for 1 minute in the microwave

You can add any other veg to suit / use up any you have. Chopped coriander, peas, sweetcorn etc can all be added.

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