Celebrity chef Dean Edwards is on a mission to prove eggs are more than just a breakfast staple. Here is one of his recipes for you to try.

Ingredients:

Serves Two

1 skinless salmon fillet

1 onion, finely diced

2 garlic cloves, crushed

Small piece of ginger, peeled and grated

1tsp garam masala

½tsp mustard seeds

½tsp turmeric

1 green chilli, deseeded and finely chopped

1 250g pack of microwave wholegrain rice, cooked

3 spring onions, finely sliced

2tbsp fresh coriander, chopped

2 large eggs

2tbsp white wine vinegar

1 lemon, quartered to serve

Salt and pepper

Method:

Add a splash of oil to a non-stick pan and cook the salmon for four to five minutes over a medium to high heat until nearly cooked through. Flake the salmon.

In a large pan, fry the onion, garlic and ginger in some olive oil for five minutes until soft. Add the spices, mustard seeds and chilli and cook for a further minute. Add the rice and stir through, making sure the rice is well coated. Cook for three to four minutes, adding a splash of water if necessary.

Add the salmon, spring onion and coriander to the rice and stir. Season with salt and pepper and squeeze over the lemon juice.

In a deep pan, bring water up to a rolling boil, add the vinegar and crack in the eggs. Leave to cook for four to five minutes (four for a runny yolk).

Remove from the water and drain any excess water on some kitchen paper.

Divide the kedgeree between two warm plates, top each with the poached egg and serve with a lemon wedge.