Kedgeree Recipe
Ingredients
| 2 hard-cooked eggs | ||
| Vegetable cooking spray | ||
| 1/2 cup chopped green onions | ||
| Albacore tuna | 2 Can (10oz), drained | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Curry powder | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Spinach leaves | 6 Large | |
| 1/3 cup peeled, seeded, and chopped tomato | ||
| Minced parsley | 1 Tablespoon | |
Directions
Slice eggs in half lengthwise; remove yolks.
Chop egg whites and yolks separately.
Set aside.
Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
Add green onions, and saute until tender.
Reduce heat to low.
Add chopped egg whites, tuna, and next 4 ingredients; stir well.
Cover and cook 5 minutes or until thoroughly heated.
Spoon mixture onto a spinach-lined serving platter.
Sprinkle with chopped egg yolks, tomato, and parsley.
Chop egg whites and yolks separately.
Set aside.
Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
Add green onions, and saute until tender.
Reduce heat to low.
Add chopped egg whites, tuna, and next 4 ingredients; stir well.
Cover and cook 5 minutes or until thoroughly heated.
Spoon mixture onto a spinach-lined serving platter.
Sprinkle with chopped egg yolks, tomato, and parsley.
Chef
