Put the egg in a saucepan of boiling water and cook six minutes if at room temperature, seven minutes if cold from the refrigerator. After the egg is cooked, drain and transfer it to a bowl of cold water to cool.

In another pot, add one tablespoon of olive oil and warm on medium. Stir in the garam masala, cooking for about 30 seconds to toast it and help it release its aroma. Stir in the peas with a little splash of water, and simmer, covered, for a few minutes until they soften. Mash the peas well, seasoning to taste.

Toast the sourdough bread to golden and crisp. Drizzle it lightly with olive oil and then spread the mashed peas over the top. Flake the smoked mackerel over the peas, finish with black pepper freshly ground and a light sprinkle of garam masala.

Write up your Kedgeree Toast as a fast, tasty meal.