Bill Granger is internationally renowned for his breakfasts. His scrambled eggs have been described as ‘light as the breath of an angel’ with The Times of London saying they’re the best in the world. This week Bill visits Poh’s Kitchen to share two of his stylish yet simple breakfast dishes (and share his scrambled eggs secrets) and Poh cooks a breakfast dish from her childhood and another that’s a weekend favourite.
Bill arrives with a smoked trout and cooks his own simplified version of the famous Anglo-Indian breakfast dish – Kedgeree. It’s gently spiced rice with sweet smoked trout, hard-boiled eggs and freshened up with lime and coriander. Poh cooks another rice dish – Chicken Congee – a favourite savoury rice porridge breakfast from her childhood and a staple in many Asian countries.
For their second dish, Poh and Bill cook remarkably similar recipes – each with their own twist. Poh cooks Eggs Poached in Chorizo and Bean Salsa. It’s a bit Mexican, a bit Spanish and a bit Poh – super easy and super tasty – posh baked beans, eggs and sausage cooked in one pan. Bill cooks Shakshouka – an Israeli breakfast dish that originated in North Africa and was taken by Tunisian Jews to Israel. It’s eggs poached in a fry-up of capsicums, tomatoes and onions with a dash of paprika and chilli and served with crisp paprika flatbread.
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