Bel’s Black pudding kedgeree with egg

March 17, 2024

Want to try something new for breakfast this weekend? How about mixing black pudding and poached eggs to make a tasty twist on the traditional kedgeree dish? It’s perfect for a lazy weekend morning or a fun brunch with friends. Give it a try and see how yummy it can be!

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 

Serves: 4


225g basmati rice
185g Bel’s Black Pudding
45g butter
2 sticks celery, thinly sliced
1 large onion, chopped
4 tbsp chopped parsley
2 tsp chopped thyme
¼ tsp ground turmeric
1 clove garlic, crushed
4 Bel’s Free Range Eggs 


1. Cook the rice in plenty of boiling, lightly salted water for 10 minutes or until just tender, then drain.

2. Now, peel the skin off the black pudding and slice it thinly. Put half of the butter in a big frying pan and cook the celery and onion until they’re soft, about 5 minutes. Add the parsley, thyme, turmeric, garlic, and black pudding and cook for 2 minutes. The black pudding will start to crumble a bit. Then, add the rice and warm it all up together.

3. Heat a pot of water boiling on the stove. Once it’s bubbling, turn off the heat and carefully crack an egg into the water. Repeat with the other eggs. Put a lid on the pot and let the eggs sit for 3-4 minutes until they’re poached to your liking.

4. Place the remaining butter into the rice and stir to melt. Transfer to warmed serving plates and place a poached egg on top.

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