Kedgeree
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
As directed on the package, prepare the rice.
Drain, then leave to cool.
In a saucepan, add the eggs and then the cold water.
Once the water has reached a rolling boil, turn off the heat.
For 10 to 12 minutes, cover the eggs and let them sit in hot water.
Peel and chop after removing from hot water.
Place aside.
Put the bay leaf and haddock in a small skillet.
Just enough milk should be added to cover the fish.
Over medium heat, bring to a simmer and cook fish gently until it flakes.
With a fork, remove the fish from the pan and set it aside to flake.
discard the bay leaf and milk.