Quick Kedgeree

Kedgeree is based on an Indian curried rice and beans dish — khichuri — that was brought back to Great Britain during the early colonial occupation and adapted for western palates. The dish, which includes smoked fish, rice, and hard-cooked eggs, makes a hearty breakfast and a simple, quick supper. It’s a great way to repurpose rice and fish leftover from a previous meal.

• 2 to 3 large eggs
• 2 tablespoons butter, ghee, or vegetable oil
• 1 small yellow onion, chopped
• 1 tablespoon minced fresh ginger
• 1 tablespoon mild Madras curry powder
• 2 cups chilled leftover rice, preferably basmati
• Salt and freshly ground pepper
• 1 cup flaked hot-smoked salmon, sablefish, or trout, or leftover cooked fish 
• ¼ cup frozen peas
• 2 tablespoons chopped fresh cilantro or parsley
• Lemon wedges for serving

Bring a small saucepan of water to a boil. Gently drop in the eggs and cook for 8 minutes for jammy eggs or 10 minutes for hard-cooked eggs. Drain and add cold water to the saucepan to cool. When cool enough to handle, peel the eggs.

Meanwhile, in a medium nonstick skillet over medium-high heat, melt the butter. Add the onion and ginger and cook, stirring frequently, until lightly golden, about 5 minutes. Stir in the curry powder and cook for 30 seconds. Add the rice and 2 tablespoons water and stir fry until evenly combined and heated through, 5 to 7 minutes. Season with salt and pepper and fold in the fish and peas. Cook, gently stirring, until heated through.

Spoon the kedgeree into bowls and garnish with the cilantro. Cut the eggs into quarters and add them to the bowls. Serve with lemon wedges for squeezing over.

In keeping with the theme of British colonialism, serve a gin and tonic alongside for brunch, or hot, milky tea.

While smoked fish is traditional, any leftover fish would be equally delicious here. For a bit of mouth tingling heat, use hot curry powder or add a pinch of cayenne.