A very filling and satisfying gluten-free brunch that will beat the Sunday morning blues and set you up for a busy (or lazy!) day ahead.

Developed over the course of many Sunday morning brunches for my chili-loving husband, we have veered away from the traditional boiled egg to poached eggs on top. I find poached eggs are quicker and being able to cut into a perfectly cooked egg and let the yolk ooze out over the kedgeree makes it even yummier. You can easily spice this up - I usually make a mild version which is perfect for me. My husband then liberally adorns with chopped green finger chilis. Serve this with some gluten-free bread toasted with lashings of butter.

Gluten-Free Kedgeree

Smoked haddock kedgeree with poached egg


Serves 2

  • 200ml milk
  • 2 smoked haddock fillets (c.200g)
  • 100g rice
  • 1 red onion, finely chopped
  • 1 tsp curry powder
  • 2 tbsp crème fraîche
  • 1 tsp dill tops, plus more to taste
  • salt and freshly ground black pepper
  • eggs for poaching


  • Cook the rice according to the packet instructions.
  • Put the haddock in a saucepan with the milk, dill and enough water to cover.
  • Poach the smoked haddock in the milk and dill until cooked.  This usually takes 4-5 minutes if fresh or 12-15 minutes if frozen (follow the packet guidelines).
  • Once the rice is nearly cooked, fry the onion in a little oil for around 5-10 minutes until soft.
  • Add the curry powder to the onion and fry for a minute or so.
  • Drain the rice and add to the curried onion mix.
  • Drain the fish, reserving the poaching liquid.
  • Carefully flake the fish into the rice mixture.
  • Add enough of the poaching milk to make a sloppy (but not too wet) consistency.
  • Season, add dill and cook for a few minutes.
  • Poach your eggs in a separate pan.
  • Remove from the heat and stir in the crème fraîche.
  • Serve with poached eggs and toast.
  • I usually have a packet of smoked haddock in the freezer ready to make a Sunday morning brunch. You can poach the haddock on the microwave, but I tend to poach the haddock on the hob, then remove from the saucepan and use the same pan for frying the onions - less washing up that way!
  • For the perfect poached eggs use a shallow pan with a lid. Fill with water almost to the top (around 4cm) and bring to a slow boil. Once almost boiling crack the eggs into the pan, turn the heat down slightly and put the lid on. Set the timer for 3 minutes. We find that the whites are usually perfectly cooked and the yolks still runny. Occasionally they need 30 seconds more if they are larger eggs.
  • For an even quicker, lazier brunch use packet rice, smoked trout or salmon fillet and you'll have your kedgeree ready in no time.