It’s lovely to wake up and enjoy a freshly-cooked kedgeree. This is topped with smoked salmon and quails’ eggs for a posh treat
Serves: 2
Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Mid-price


    • 6 quails’ eggs
    • About 30g (1oz) butter
    • 4 spring onions, trimmed and chopped
    • 280g pack ready-cooked pilau rice (we used Veetee Dine-In)
    • 125g (4oz) sliced smoked salmon
    • Smoked paprika or chilli powder, optional
    • Salt and freshly ground black pepper


    1. Add the quails’ eggs to a saucepan of gently boiling water and cook for 2½ mins. Drain, cover eggs with cold water and set to one side for a few mins to cool.
    1. Put half the butter in a large bowl with the chopped spring onions. Microwave on High for 30 secs. Stir in the rice, cover and microwave on High for 2 more mins.
    1. Meanwhile, peel the eggs and cut them in half. Tear the salmon into pieces straight into the rice and carefully stir it in to cook the fish.
    1. Add the rest of the butter and the quails’ eggs. Sprinkle with paprika, or chilli powder, if using, and season.

Nutritional information per portion

fat 27.0g saturates 11.0g calories 529(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.