Spiced rice, smoked fish and soft-ish boiled eggs make for an hearty breakfast.






Skill level

Average: 2.8 (5 votes)


  • 3 tsp butter, plus a little extra
  • 1 onion, peeled and finely chopped
  • 250 g basmati rice, washed and drained
  • 3 tsp garam masala
  • 1 heaped tsp tumeric
  • 600 ml chicken stock
  • 2 small smoked haddock fillets, skinned (see note)
  • Small handful of parsley, chopped
  • 3 soft-boiled eggs, shelled and halved
  • Lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Melt the butter in a high-sided saucepan over a medium heat, until it is foaming and golden. Add the onion, reduce the heat and sweat gently over a low heat for about 8 minutes until it has softened. Add in the rice, garam masala and tumeric and cook gently, tossing until completely coated in the onions and butter, for 2 minutes.

2. Add in the stock and stir through. Cover with a lid and allow to cook gently for 15 minutes until all the liquid has been absorbed. About 5 minutes before the rice is cooked, check the seasoning, add in the haddock fillets and dot with a little extra butter. Continue cooking with the lid on until the rice is tender, then gently fork the fish through the rice.

3. Serve generous portions on warmed plates topped with parsley, soft-boiled eggs and wedges of lemon.



• “Keep an eye out for un-dyed smoked haddock – the flavour is superior,” Donal says. If you can’t get haddock, substitute smoked cod or mackerel, or another another firm-fleshed fish.