2 c fish, cooked
2 ea eggs, hard cooked
4 tb butter or other fat
1 salt & pepper to taste
1 c rice, cooked

KEDGEREE ( A Breakfast Dish ) Free the fish from skin and bone. Melt the
fat in a frying pan. Add the fish and stir gently. Put in the rice and the
whites of the eggs, cut into small pieces and seasoned with salt and
pepper. Move the frying pan gently over the fire until the contents are
thoroughly heated. Serve on a hot platter with the yolks of the eggs
pressed through a strainer sprinkled over the top. NOTE: Try using raw eggs
scrambled into mixture; cook until egg is firm. Generalized recipe made
specific for trout.