Kedgeree (U.K.) (4 servings) 1 knob of butter 1 onion - finely chopped 1 pound filleted fish (traditionally smoked haddock) 1/3 pint milk 1 Tablespoon curry paste 12 ounces cooked rice 4 hard-boiled eggs (roughly chopped) or 4 poached eggs 1 handful of tarragon (or parsley) lemon juice black pepper Get out a largish frying pan and fry the onion in the butter gently until golden. Skin and remove any remaining bones from fish. Lay fish in pan, then add curry paste, stir around and warm up the spices. Cover fish with milk and turn heat down to lowest possible setting. When fish turns white and begins to flake up it's done. Combine contents of pan in big bowl with rice, boiled eggs, tarragon or parsley, lemon and black pepper to taste. Alternatively, you could omit the hard-boiled eggs and serve each portion of kedgeree with a poached or fried egg on top. Feel free to ring the changes: make curry milder or hotter as your stomach can take, add veg such as peas or green beans, use different fish/ no fish at all if you like. Beautiful traditional British breakfast dish, great for left-overs and hangovers, though more often eaten for a light lunch or supper nowadays. Can't believe you didn't already have a recipe! Mr Breakfast would like to thank Anonymous Breakfast Lover for this recipe. Recipe number 1792. Submitted 7/17/2006.