Ingredients
- 260g long grain rice
- 550ml boiling water
- 60g butter
- 2 natural smoked haddock fillets, cut in half
- 1 leek, chopped
- 1 tbsp curry powder
- ½ tbsp smoked paprika
- 4 eggs
- Bunch of chives, chopped
- 2 spring onions
- Preheat a fan oven to 190 degrees.
- Slice the leek and sit it into a baking tray or ceramic dish with the rice, curry powder and smoked paprika. Cover with the boiling water.
- Wrap with foil and cook in the oven for 10 minutes.
- Add the smoked haddock fillets and the butter and put back into the oven for another 15 minutes, keeping the foil cover secured tightly on top.
- After 10 minutes, remove from the oven, remove the foil, crack the whole eggs into the dish and place back into the oven or under a hot grill for five minutes to bake the eggs.
- Garnish with spring onions and serve.
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