Special breakfast Kedgeree

This rice breakfast dish is a very nice thing to have not just for breakfast but also at any time of the day. It's like a risotto but with all the comforting things for breakfast as well. It is a strange blend of break fast and curry, now the two top British dishes that we like to eat.

1 tbsp olive oil
50g/2oz butter
1 onion, finely chopped
350g/11oz Arborio rice
750ml/1 pints warm chicken stock
1 heaped tsp curry powder
150g/5oz smoked haddock fillets
2 free-range eggs,
chopped fresh coriander leaves
3 slices of Black pudding 2 slices of smoked streaky bacon nutmeg and fresh ground black pepper

Take a pan and heat the oil and the butter in it. Add the chopped onions and allow them to soften. Now as it cook take the rice and start to cook that , letting the butter and oil soak in to the rice but do not let it brown or burn .

Place a pan of water on the on the stove and start to heat it up ready for you to poach the eggs. Place the bacon on a try and put it under the grill to.

Now add curry powder to the rice and start to get all the flavours in to the rice. Then as it all cooks together getting the flavour in to the rice start to add the chicken stock a little at a time. Letting the rice absorb the liquid before adding some more. If you are a real purist, you will have the stock hot and add it as it cooks but that is not entirely necessary and you have the bacon and the eggs to do so do not get to much going on at once or it runs the danger of all going wrong.

Cut up the haddock fillets and when the rice is almost cooked and you have added the last of the chicken stock add the smoked haddock and stir that it and turn the heat down to low and let the fish cook in the rice. The heat in the rice should cook the fish and if you do not keep stirring it you will have nice big flakes of fish .Finally finished with the fresh coriander and the nutmeg and black pepper to taste .

Then add the black pudding under the grill with the now crispy bacon to warm threw. Poach two eggs in a pan and start to assemble the finished dish. Place the rice in to the centre of the plate. Place the three pieces of black pudding around it to make a triangle. Then cross the crispy bacon over the rice and the two poached eggs on top of that.

As you cut in to the eggs and the yolks run down in to the rice, and you start to eat the finished dish you will realise that what at first might seem strange can work very well.