Kedgeree

1 lb smoked haddock (Haddock is traditional. Smoked cod or any smoked fish will do.)
6 hard boiled eggs, chopped fairly fine
1-2 cups Basmati (preferably) or long-grain white rice
2-4 cups decent chicken stock, canned low-sodium at a minimum, cartoned organic is much superior, but home-made still beats all comers.
1 bay leaf
Liberal amounts of unsalted butter
3 medium shallots, or a medium onion, chopped fairly fine
As much garlic as you can handle, chopped very fine or squished through a garlic press
At least 3 tsp of prepared British mustard, preferably Colemans (1½ tsp of dry mustard)
Enough finely-chopped parsley or cilantro to add interest and colour
Heavy cream
Salt, at the final stage
Fresh-ground pepper, plenty.
Curry powder

For the rice: one cup of rice will yield a dish that is dense with egg and haddock, two cups will give you a dish with a more Asian proportion of rice.
Cook the rice in proportion of one and a half the amount of chicken stock to one of rice with the bay leaf added. When it is done and keeping warm, toss out the bay leaf, fluff the rice with chopsticks. If the smoked haddock is raw place it on top of the rice now, close the lid and let the haddock steam on warm for 15 minutes.
Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back in the rice cooker.
Sauté the shallots in butter until light brown. Add the garlic for one minute more, making sure to not brown it. Place it all in with the rice.
Add the chopped-up eggs, mustard, parsley, pepper, and throw in enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Add salt.
Serve, now or later - it keeps well. Leftovers may be served in kedgeree omelettes with a dribble of soy sauce.
Source: Wikibooks