Kedgeree

This is a great breakfast dish, soothing and gently spicy. Americans have little connection with, or nostalgia for, India so it has never featured in their repertoire of brunch options despite being an ideal candidate. This recipe is complex rather than simple, but you can make it in advance because it reheats well. The smoked haddock called for is the Finnan, cold smoked, rather than Arbroath, the hot-smoked variety. Smoked eel makes excellent kedgeree, but raises the cost dramatically.