KEDGEREE & MOLLET EGGS

WONDERFUL BREAKFAST KEDGEREE WITH JUST SOFT BOILED EGGS



1 small shallot fine diced
1 tbsp butter
dash ooil
1 tbsp curry powder
1 tbsp turmeric
350g rice
700g chicken stock
salt & white pepper
pinch cayenne pepper
500ml milk
2 fillets natural smoked haddock
6 soft boiled eggs
small bunch flat leaf parsley

Boil the eggs, I put the eggs from the store not the fridge and cook start from finish for 6 minutes, then run under cold water and leave to rest, this will give you a almost just set boiled egg, these are called mollet eggs.  In a pan melt some butter and ooil and gently pan fry the shallots, after a few minutes add the turmeric and curry powder, stir in well and then add the rice and coat well, but very gently in the spiced onion, add the chicken stock and place on the lid, cook for 10 minutes without touching the lid at all, then turn off the heat and leave to stand for another 10 minutes.  Meanwhile bring the milk to just under a simmer and poach the haddock, drain and flake in big chunks.  Take the lid of the rice and gently fork through, taste and adjust the seasoning and curry powder, flake in the haddock and very very gently fold, peel the eggs and cut in half or quarters and place on top of the kedgeree, sprinkle with chopped or torn flat leaf parsley.