Bacon and avocado kedgeree

Try a uniquely Indian version of bacon and eggs for breakfast.

Recipe «Bacon and avocado kedgeree» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 500ml Massel chicken style liquid stock, 1 1/2 cups white long-grain rice, 50g butter, 1 onion, finely chopped, 8 rashers rindless bacon, chopped , 6 fresh curry leaves*, 1/2 tsp ground cumin, 2 tsp panch phora* , 1/2 tsp paprika, Pinch of curry powder, 4 tbsp cream, 2 avocados, cubed, 3 tbsp chopped fresh chives, 4 hard-boiled hen or 12 quail eggs*, halved.

Ingredients:

• 500ml Massel chicken style liquid stock 
• 1 1/2 cups white long-grain rice 
• 50g butter 
• 1 onion, finely chopped 
• 8 rashers rindless bacon, chopped 
• 6 fresh curry leaves* 
• 1/2 tsp ground cumin 
• 2 tsp panch phora* 
• 1/2 tsp paprika 
• Pinch of curry powder 
• 4 tbsp cream 
• 2 avocados, cubed 
• 3 tbsp chopped fresh chives 
• 4 hard-boiled hen or 12 quail eggs*, halved 

Instructions

1. Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).
2. Heat the butter in a frying pan over medium heat and add the onion and bacon.
3. Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.
4. Garnish with remaining chives and serve warm.