Kedgeree is a great brunch or breakfast dish, but if you’re not a fan of smoked fish, try this tasty version using Naked Chicken sausages.  The peas boost your vegetable intake and add a dash of colour to the plate along with the parsley.  What better than a one-pot healthy breakfast to set you up for the day (and any leftovers make a great packed lunch!)

HECK Naked Chicken and Poached Egg Spiced Rice

Serves 4


1 small onion finely chopped

1 tbsp sunflower oil

2 tsp hot curry powder

Pack of Naked Chicken sausages

275 gm basmati rice

600 ml chicken stock

250 gm frozen peas

1 lemon, juice and zest

2 tbsp chopped fresh parsley

40 gm butter

4 free range eggs

1 tbsp white wine vinegar

Black pepper

Preparation time 10 mins 

Cooking time 25 mins



In a large shallow pan, sauté the onion with the curry powder in 1 tbsp sunflower oil over a medium heat for 3-4 minutes.  Add the Naked Chicken sausages and break up with a spoon to bite size chunks.  Continue to cook over a medium heat for a further 5-6 minutes.

Rinse the rice in a colander under some warm water then add to the pan and stir well to ensure the rice is coated in spices and moisture.  Pour over the chicken stock and bring to the boil.  Cover and leave to simmer gently for 8 minutes.  Add the frozen peas and bring back to a simmer for 2 more minutes. Once the rice is tender, remove from the heat and stir in the butter, parsley, lemon juice and zest.  Leave covered to allow the flavours to develop.

While the spiced rice and chicken is cooking, bring a pan of water with 1 tbsp of vinegar in it to the boil to poach the eggs.  As soon as the rice is cooked and off the heat, turn the water down to a simmer.  Crack an egg into a bowl and then gently pour it into the water.  Repeat the process for each egg as quickly as possible so they cook evenly.  Leave to simmer gently in the water for 4 minutes, then remove using a slotted spoon.  Drain on some kitchen towel.

To serve, give the spiced rice and chicken mixture a final stir then heap up in a shallow bowl and top with an egg for each person.  

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Nutritional Info

Serving Size: 417g

Amount Per Serving

Calories: 411kcal

Total Fat: 17g

Saturates: 6.9g

Sugars: 4.8g

Salt: 2.5g

Protein: 35g

Carbs: 27g

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