Spiced rice with kippers & poached eggs

Spiced rice with kippers & poached eggs

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(5 ratings)

Takes 35-45 minutes


Serves 4
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch

Nutrition and extra info


  • kcal654
  • fat39g
  • saturates11g
  • carbs50g
  • sugars0g
  • fibre1g
  • protein29g
  • salt2.84g


  • 2 plump kippers, about 650g/1lb 7oz total weight



    A kipper is a fat herring (caught in season) that has been split through the back, gutted,…

  • 2 tsp whole coriander seeds
  • 2 tsp whole cumin seed
  • ½ tsp black peppercorns
  • seeds from 2-3 cardamom pods
  • a good pinch of saffron threads or ¼ tsp turmeric



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 dried red chilli or 1 tsp crushed chilli flakes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 225g basmati rice
  • 600ml fish stock or water
  • 1-2 tbsp chopped fresh coriander
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.

  2. Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

  3. Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

  4. Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

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Comments, questions and tips

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12th Jun, 2017
Delicious! I Halved the ingredients as it was for two people and only had 200g of kippers and it was fantastic. The only changes I made was to add a slug of white wine towards the end, and instead of poached egg, I served it with steamed asparagus. Will be making it again.
28th Jul, 2015
Used kippers but really difficult to get all of the bones out, so spent the evening picking bones out of the rice and eating very slowly. Really tasty dish but felt the chilli overpowered the rest of the spices.
11th May, 2014
Fabulous! Dead simple, and utterly delicious! Excellent for impressing weekend brunch guests!
7th Feb, 2011
I adore this recipe and have made it for all of my nearest and dearest. I use hot smoked mackerel or salmon which works a treat. Super easy to make and the spice combo is perfect. Tastes very impressive even though it is so simple.
4th Dec, 2010
Another great recipe, which the kids loved. I added petit pois, which worked well.
11th Jun, 2010
Thanks. Agreed, this is a good basic recipe, but the next time I make it I'll be leaving out the fresh corriander and adding around 200g petit pois as we all felt this would benefit the dish.
5th Aug, 2008
Good basic recipe for kedgeree - I tend to use salmon and smoked mackerel rather than kippers, and replace the butter with olive oil, but the spices are spot-on as are the amounts.
8th Feb, 2016
Why do you have to put the kippers in boiling water? Aren't they already cooked, and you add them and leave them to heat through at the end of the recipe??
goodfoodteam's picture
21st Mar, 2016
Hi there, the kipper is poached because it is cured by cold smoking (like smoked salmon) and so not cooked, unlike smoked mackerel, which is hot smoked where the smoking process cooks the fish at the same time.
28th Jul, 2015
Instead of using fish stock, use the water the kippers have been soaking in.
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