Making Breakfast - The Victorian Way

In this video Mrs Crocombe shares the recipe and method to make kedgeree for a substantial Victorian breakfast.

She includes the ingredients so you can try making it yourself.

Duration/Time: 4:25

This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices.

The different cultures of the British Empire influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree.


  • 200g cooked rice
  • 200g unsmoked fish
  • 50g unsalted butter
  • ½-1 tsp cayenne pepper
  • ,li>1 tsp coarse grain salt
  • 2 eggs


  • A little cream
  • Pickled or hard-boiled quail’s eggs
  • Parsley and Brown shrimp for garnishing


Poach your fish in a mixture of half water and half milk. You will know the fish is ready when the flesh becomes opaque - around seven minutes depending on the type of fish you have used.

Break up the poached fish into large flakes with a fork.

Lightly whisk your eggs and prepare your garnishes. Slice the hard boiled quail eggs in half, and finely chop the parsley.

Heat the butter in a frying pan on a medium heat until it foams and just starts to brown.

Add the rice and stir well to coat it in butter.

Fry it over a high heat to ensure it is piping hot throughout.

Turn the heat down slightly and add the flaked fish, salt and cayenne pepper. Stir more gently now, turning the fish so it does not break up too much.

When everything is heated thoroughly, turn the temperature right down and add the egg mixture. Turn very gently, just enough to mix the eggs in, and before they are solid, remove the pan from the heat. The eggs should still be slightly runny, as they would be on a good omelette.

Stir in the cream to stop the kedgeree overcooking, then transfer onto a serving dish.

Garnish the kedgeree. Arrange the quail egg halves around the dish and add the chopped parsley for a touch of colour.

Serve immediately, while the kedgeree is still hot.