Kedgeree toast
Serves: 1, easily doubled
Prep time: 10 mins Total time: 
Recipe photograph by Ant Duncan
Kedgeree toast
A wholesome, speedy lunch, inspired by the Anglo-Indian breakfast dish
Serves: 1, easily doubled
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
469Kcal
Fat
20gr
Saturates
5gr
Carbs
37gr
Sugars
4gr
Fibre
8gr
Protein
31gr
Salt
1.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 medium egg
- 1 tbsp olive oil, plus extra to drizzle
- ½ tsp garam masala
- 125g frozen peas, defrosted
- 1 large slice of sourdough
- ½ hot smoked peppered mackerel fillet
Step by step
- Add the egg to a small pan of boiling water and cook for 6 minutes (from room temperature; 7 minutes if fridge-cold). Drain and plunge into a bowl of cold water.
- Meanwhile, heat 1 tablespoon of olive oil in a pan. Add the garam masala and cook for 30 seconds to bring out the flavour then add the peas and a splash of water. Simmer on a low heat for a couple of minutes until softened, then mash the peas, seasoning to taste.
- Toast the sourdough bread and drizzle with a little oil then spoon the mashed peas on top and flake over the peppered mackerel. Finish with freshly ground black pepper and a pinch of sprinkled garam masala.
