Nif's London Kedgeree

• 1 cup uncooked basmati rice
• 1 pinch saffron
• 8 eggs
• 8 ounces haddock (you can buy smoked if you prefer) or 8 ounces other white fish (you can buy smoked if you prefer)
• 1 bay leaf
• 2 cups milk, approximately
• 2 tablespoons butter
• 6 green onions, chopped
• 12 cup green peas
• salt and pepper
• 1 cup low-fat plain yogurt

1. Rinse rice and prepare according to package directions.
2. Drain, and set aside.
3. Place the haddock in a small skillet with the bay leaf.
4. Pour in enough milk just to cover the fish.
5. Bring to a simmer over medium heat, and cook gently until fish flakes.
6. Remove fish from the pan, flake into large chunks with a fork, and set aside.
7. Discard milk and bay leaf.
8. Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778.
9. In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions.
10. Fry for a couple of minutes, then add the cooked rice, continuing to stir.
11. Season with salt and pepper, to taste.
12. Heat through and divide between 4 plates.
13. Divide rice between 4 plates.
14. Top each dish with fish, then 2 poached eggs and serve with yogurt.
15. Not everyone likes plain yogurt, but it really tastes great with this dish.

basmati rice, saffron, eggs, haddock, bay leaf, milk, butter, green onions, green peas, salt, lowfat plain yogurt

Taken from www.food.com/recipe/nifs-london-kedgeree-361364 (may not work)