Kedgeree was a popular breakfast dish in England in the 19th Century.
It originated in India and has rice as a base ingredient.
Together with smoked haddock, hard boiled eggs and parsley, it is very tasty and is suitable also for a light lunch.
You will need:

• 500g fresh or frozen smoked haddock
• 2 cups long-grained rice, washed and rinsed
• 75g butter
• 1 large onion, chopped
• 2 hard boiled eggs, chopped
• ½ cup chopped parsley
• salt and pepper to taste

Method:

• Slowly poach the haddock in about 3 cups of water and cool in the water in which it was cooked
• When cooled, remove the haddock, skin, carefully remove the bones and flake
• Melt the butter in a pot over medium heat, add the chopped onion and rice and stir until it is coated in butter
• Add the liquid in which the haddock was cooked, bring to the boil and then turn down the heat so the rice slowly absorbs the liquid
• Stir the rice occasionally to prevent burning, add more water ¼ cup at a time and taste, adding more salt as required.
  Sometimes the haddock is quite salty to start with, sometimes not.
  So taste and adjust.
  Kedgeree needs to be well flavored.
  
• Turn the stove right down when the rice is almost done so it goes on steaming gently.
  The rice kernels should be soft and the rice fluffy and glistening.
  Add more butter if the rice seems dry and sticking together
• Gently mix the flaked haddock, parsley and hard-boiled egg together and use a fork to spread it evenly trough the rice
• Serve the kedgeree warm or at room temperature.
  It can be stored in the fridge and warmed in a colander over boiling water, re-heated, covered with foil, in a slow oven or in a microwave oven for a few minutes

Notes:

• Do not freeze once you have added boiled egg as the white goes rubbery.
  Add the egg once defrosted.
  
• Cooked kedgeree will last in the fridge for 2 -3 days