Bacon and eggs kedgeree style recipe

29 ratings Rate
  • Serves 4
  • 5mins to prepare and 15mins to cook
  • 405 calories / serving
  • Healthy
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Bacon and eggs  kedgeree style HERO

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 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.

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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.
  • Ingredients

  • 4 eggs
  • 500g microwave long grain rice
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 180g (6oz) oak-smoked lardons
  • ¼tsp cayenne pepper
  • handful fresh parsley, roughly chopped
  • Energy 1695kj 405kcal 20%
  • Fat 19g 27%
  • Saturates 5g 26%
  • Sugars 2g 2%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 40g Protein 17.3g Fibre 1.2g


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