EASY HEALTHY BREAKFAST RECIPE RECIPES

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EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES



Easy kedgeree recipe | Jamie Oliver haddock recipes image

Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner

Total Time 50 minutes

Yield 6

Number Of Ingredients 16

2 large free-range eggs
680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 tablespoon pure butterghee
1 thumb-sized piece fresh ginger peeled and grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes deseeded and chopped
2 lemons juice of
2 good handfuls fresh coriander leaves picked and chopped
1 fresh red chilli finely chopped
250g fat-free natural yoghurt

Steps:

    1. Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
    2. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
    3. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

Nutrition Facts : Calories 284 calories, FatContent 6.9 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 28.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2.3 g salt, FiberContent 1.2 g fibre

EASY BREAKFAST EGG CASSEROLE RECIPE - FOOD.COM



Easy Breakfast Egg Casserole Recipe - Food.com image

This is perfect for a weekend family breakfast because it can be prepared the night before and then popped into the oven in the morning.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 7

6 slices white bread, torn into pieces
1 lb bulk pork sausage, cooked and drained
1 cup cheddar cheese, shredded
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°F.
  • Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
  • Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
  • Bake 40-45 minutes or until eggs are set in the center and lightly browned.

Nutrition Facts : Calories 367.9, FatContent 22.9, SaturatedFatContent 10.1, CholesterolContent 216.1, SodiumContent 598.7, CarbohydrateContent 12.8, FiberContent 0.5, SugarContent 1, ProteinContent 26.2

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