A British classic weekend brunch
Now we are heading into Autumn it’s time for good proper comfort food. I had this for brunch on Saturday but it would be perfect for tea to. My version gets all the taste but with a lot less time than the traditional one. Another tip if you are short on money is to pick up smoked fish when you see its reduced or on offer and freeze it until you want to use it. Also with the rice I always cook extra when I’m having it for tea and then either freeze the extra for another time or use it the next day for this or an egg fried rice or my quick rice pudding (both of which will be coming up in future posts). Also if you don’t have peas another green veg would be fine, broad beans or broccoli for example.
- First of all put your eggs on to hard boil. Another option is to have poached eggs on top if you prefer.
- Slice up an onion and fry until a deep golden brown then add 1tsp (heaped) garam masala, 1/2 tsp turmeric and a few chilli flakes to your taste.
- Give the spices a minute or two then add 4oz of frozen peas or other green veg and a splash of hot water.
- Add the rice and mix well together. Salt and pepper to taste.
- Take the skin off the smoked fish and chop into bite size chunks add to the pan and mix well.
- Add a splash of hot water put the lid on and leave to steam for three or four minutes this will plump up the rice and make sure everything is well heated through.
- Peel and quarter the hard boiled eggs or prepare your poached eggs.
Place the eggs on top of the rice mix and if you have some fresh parsley or mint add some of that for an extra pop of taste. Serve and enjoy! I think it goes well with a lovely cup of lapsang souchong tea which has a lovely deep aromatic smokey flavour which matches well with the smoked fish, but I’m a bit weird so up to you!