"This super easy Kedgeree recipe makes a lovely breakfast dish but is equally as good for brunch, lunch. or frankly, anytime...."
INGREDIENTS
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4 large fresh free-range eggs
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175 g/6 oz. rice (Basmati works well)
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55 g/2 0z. butter
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2 large onions (peeled and finely sliced)
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200 ml/7 fl oz. milk
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6 Cardamom pods
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2 bay leaves
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Juice of 1/2 a lemon
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15 g/1/2 oz. flat leaf parsley (finely chopped)
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Salt and pepper to taste