 Kedgeree is an Indian dish bought to the UK in colonial times and usually eaten for breakfast. Traditionally it has smoked fish flaked though it and this can easily be added to this dish. Try smoked haddock, trout or herrings. Some people simply use tinned tuna or salmon. Leftover rice can also be used, similar to making fried rice. In this instance simply boil some eggs on their own. This veggo version is simply delish on its own! Its great as a gluten free breakfast, lunch or brunch.
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