Kedgeree

Directions

1. 1
   Poach the smoked haddock in the milk for 4 minutes, discard the milk and flake the fish discarding any skin.
2. 2
   Melt the butter in a large saucepan, add the curry powder and flaked fish and warm through.
3. 3
   Add the chopped eggs and rice then season with salt and pepper to taste.
4. 4
   Be careful when mixing not to break up the fish or eggs too much.
5. 5
   Once warmed through, add the parsley, mix well, taste and adjust seasoning if necessary and serve on warmed plates.
6. 6
   Serve sprinkled with a tiny amount of cayenne pepper if liked.
7. 7
   On second thoughts, maybe I could eat this for breakfast, so long as someone else made it for me!