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Bacon and avocado kedgeree
Bacon and avocado kedgeree
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indian-inspired bacon and eggs for a flavorful twist on breakfast.
Ingredients:
  • 500ml chicken style liquid stock
  • 300.00 gm white long-grain rice
  • 50g butter
  • 1 onion, finely chopped
  • 8 rashers rindless bacon, chopped
  • 6 fresh curry leaves*
  • 1.25 gm ground cumin
  • 2 tsp panch phora* (optional)
  • 1.25 gm paprika
  • Pinch of curry powder
  • 80.80 gm cream
  • 2 avocados, cubed
  • 60.00 ml chopped fresh chives
  • 4 hard-boiled hen or 12 quail eggs*, halved
Instructions:
  • In a saucepan over high heat, bring the stock to a boil. Then, reduce the heat to medium and stir in the rice and 1 teaspoon of salt. Cook for 10 minutes until tender. Drain the rice, refresh it under cold water, and set aside (preferably done the night before).
  • In a frying pan over medium heat, swirl in the butter and sizzle up the onion with the bacon.
  • Sautee until onion is soft and bacon starts to crisp. Mix in curry leaves, cumin, panch phora, paprika, and curry powder, and cook briefly to enhance flavors. Add rice and stir for a minute to warm through. Fold in cream, avocado, chives, and eggs.
  • Sprinkle the rest of the chives on top and enjoy while warm.

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