Kedgeree

Kedgeree is an Anglo-Indian dish, traditionally served for breakfast, but it could easily be eaten at any time of day.

It's light, filling, has a beautiful combination of flavors, and quite frankly has great color for a breakfast dish that doesn't happen to be children's cereal.
You may say, "Fish and curry for breakfast?!"
Yes.

The flavors aren't so overwhelmingly intense as to be inappropriate breakfast fare in my opinion.
There's a balance.

Besides, the garam masala used here isn't a hot type of curry powder. While not strictly defined as there are many variations, garam masala has a mixture of spices like ginger, cinnamon, cloves, nutmeg, mace, and cardamom in addition to more commonly savory spices like black pepper, chili, coriander, nigella, and cumin.
If you want more heat, you're welcome to add something like chili paste or a sprinkle of chili powder to individual portions.

Make sure to find smoked fish, not silky cured gravlax or lox, but the more dry smoked fish.

Kedgeree
serves 6-8 or more

1 1/3 c (300 g) basmati rice
1 bay leaf
Salt

1 lb. (453 g) smoked salmon (or other smoked fish)

3 T (42 g) butter
1 medium yellow onion, diced
2 cloves garlic, minced
1 large thumb-sized piece of ginger, peeled and finely grated (maybe about 2 T fresh grated ginger)
2 t (5 g) garam masala (or another curry powder if desired)
1/2 t (1 g) turmeric
1 lemon
1 bunch green onions, finely sliced
1 large handful cilantro leaves, roughly chopped (or parsley or maybe a nice portion of baby spinach if you don't like cilantro), plus more for garnish
Freshly ground black pepper
3-4 large eggs, hard boiled (instructions follow)

Optional accompaniments: plain yogurt, extra cilantro, fresh sliced chili or chili paste, lemon wedges


Rinse the rice in a strainer under cool running water until the water runs clear. Combine the rice, 2 2/3 c (600 ml) water, bay leaf, and a large pinch of salt in saucepan. Bring the mixture to a boil over medium heat, stir, reduce heat to lowest heat, cover and simmer 20 minutes. Remove the pan from the heat and let steam 10 minutes before removing the lid to cool.

While the rice cooks, remove bones and skin from the fish if there are any, flake the fish, and set aside.

To hard boil the eggs, place the eggs in a saucepan and cover with cool water. Bring to a full boil, turn off the heat, and let the eggs sit in the hot water about 6 minutes. Remove from the heat and let cool several minutes before peeling. 

To make the kedgeree, melt the butter in a large pan or dutch oven over medium heat until melted. Add the onion and saute until softened, about 5 minutes. Add the minced garlic and ginger as well as the garam masala and turmeric and continue to saute about 1 minute longer. Stir the zest and juice of one lemon into the onion mixture, then add the rice and flaked salmon to the pot. Fold everything together carefully and cook until warmed through. Fold the cilantro and green onion into the rice,  and season to taste with salt and pepper. Quarter the eggs, add them to the kedgeree, and serve. 

Other options:
If you can't find or don't like smoked fish, cooking and flaking fresh fish is also an option. 
Instead of hard boiled eggs, a poached egg on top would also be nice.