Foods that go well with Kedgeree are breakfast tea and toast with marmalade.

1/4 c. butter
1 sm. onion, finely chopped
3/4 tsp. Indian curry powder
1 c. long grain or California pearl rice
1/2 tsp. salt
2 c. water
3/4 lb. kippered (smoked) salmon or haddock
2 tbsp. flour
Pinch white pepper
1 1/2 c. chicken broth, canned or homemade
3 hard-cooked eggs
Finely chopped parsley, for garnish

1. In a large, heavy frying pan over medium heat, melt 2 tablespoons of the butter and cook onion until soft but not brown. Stir in curry powder and rice until well combined. Sprinkle with salt. Add water, cover, reduce heat, and simmer until rice is tender and liquid is absorbed (20 to 25 minutes).

2. Steam fish on a rack over gently boiling water until it separates easily into flakes (10 to 15 minutes). Flake fish, reserving a few large pieces for garnish; keep warm.

3. In a medium saucepan melt remaining 2 tablespoons butter over moderate heat. Add flour and white pepper, stirring until bubbly. Remove from heat and gradually blend in chicken broth. Cook, stirring, until thickened and bubbling. Simmer gently, stirring occasionally, until reduced to about 1 cup.

4. Cut eggs into halves. Shred yolks and whites separately.

5. Mix flaked fish and sauce with rice. Spoon into a warm serving dish.

Top with reserves pieces of fish and shredded eggs. Sprinkle with parsley.

Serves 4 to 6.