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Bacon and eggs kedgeree style recipe

Bacon and eggs kedgeree style recipe

41 ratings

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
  • Healthy
  • Dairy-free

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
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

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