Bacon and eggs kedgeree style recipe
Upgrade your Saturday morning bacon and eggs with this quick and easy recipe. This dish calls for microwave long grain rice, cutting out a lot of prep time. Cayenne pepper adds a lovely kick. Scatter fresh parsley over before serving.
See method- Serves 4
- 5mins to prepare and 15mins to cook
- 405 calories / serving
- Dairy-free
- Healthy
Ingredients
- 4 eggs
- 500g microwave long grain rice
- 1 tbsp olive oil
- 1 onion, finely chopped
- 180g (6oz) oak-smoked lardons
- ¼tsp cayenne pepper
- handful fresh parsley, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 405.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 40.0gProtein 17.3gFibre 1.2g
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- Bring a pan of water to the boil and cook the eggs for 6-8 minutes. Drain and cool in running cold water, then peel and quarter. Cook the rice following the pack instructions.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion and lardons for 5 minutes, until they're just becoming golden. Stir in the cayenne pepper and cook for a minute.
- Stir through the cooked rice and serve topped with the quartered eggs and fresh chopped parsley.
- See more Bacon recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
