"Crossover" Kedgeree

Apologies again, lots more backlog whejn it comes to cookery blogging - I have a recipe for a nice minimalist Autumn dessert up my sleeve which has yet to be written-up, however I though that a nice Winter breakfast recipe should take priority :-).

Probably my favourite breakfast recipe is a very straightforward one from North of the border; scramble some eggs, dish up, add finely-cut strips of smoked salmon, mix for a minute and grind black pepper over the top to taste. That's so simple it doesn't even count as a recipe, really (other than the two secrets I've inherited regarding scrambled eggs - add a big two-fingered scoop of butter to begin with, and half a small cup of cold milk right about when you think the eggs are done).

However, I was chatting over a few beers last night with a chap I get on well with and who is also a regular at my local , and we got to discussing - now that the Hampshire air has a decided nip to it - what would make the perfect, warming, quick cooked breakfast other than a full fry-up. Unsurprisingly, the subject of Kedgeree came up, and I realised that I could probably make a useful twist to this popular Colonial dish... in particular, I've never been keen on the "serving with hard-boiled eggs" thing.

To make sufficient for one hungry Bachelor who didn't get much dinner the night before and is going to be on his feet all day:

Bang together 1 lightly-heaped tablespoon of coriander, one lightly-heaped tablespoon of cumin and a sprinkling of turmeric (this mostly for colour) in a pestle and mortar (I have one of these now, although this is the first time I've blogged about it)

Start with the washing and boiling processes for making Trivial Egg Fried Rice; when you put the rice on to boil, add the spices.

While the rice does its thing, get some smoked peppered mackerel (Tesco do a nice 2-fish pack), and flake the flesh off the skins with a fork. Heat your big rice-frying pan up, and damage some parsley by giving it a very brief bang in the pestle and mortar, just to make sure the flavour will come out properly. We want this to be a nice rich breakfast, so whisk 3 reasonable-sized eggs up in a measuring jar.

When the rice has done its 10-minute simmering, transfer to the heated rice pan and add the mackerel. stir up vigorously until almost all the remaining water has boiled off, then pour the eggs in and stir until everything has cooked through.

Transfer to plate, season with smoked paprika and Tabasco to taste. Bingo, egg fried Kedgeree.

Coda:

While Kedgeree is a classic breakfast dish for Brits who know about the days of Empire, probably the best classic American breakfasts (or "breakfust", as they choose to deliberately mis-spell it for reasons probably lost in the mists of time) in California can be found at the Peninsula Fountain in Palo Alto. While they go so far as to bake their own (delicious, and available in three varieties) bread on the premises, which is more hardcore than I'm prepared to go right now, they also do some awesome dishes which will set you up properly for a hard day's work. Their Cajun Scramble is probably my favourite; now that I have a decent recipe for corned beef hash and a bunch of spices I don't flinch at wielding, I may well have a go at reproducing it. Findings will be posted later...

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