Kedgeree

1. 1

   PREHEAT OVEN TO 325F (160C).

2. 2

   Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix.

3. 3

   Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended.

4. 4

   Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss.

5. 5

   Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty).

6. 6

   Put the Kedgeree in a casserole and heat in oven only until piping hot.

7. 7

   Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges.

No additional tips available.