Kedgeree!

On paper, this stuff should be awful.  Rice. Hardboiled eggs. Smoked fish.  Really?

Best. Hangover Breakfast. Evar.

According to Wikipedia, Kedgeree is a Brit Bastardization of an Indian dish called Kichri. Brought home to Britain during the Raj and adjusted. Another version says that it's actually a Scottish dish that went to India with Scottish troops, then back home to England. I'm more inclined to believe this version of the story because of the use of smoked fish, which is very Scottish and not very Indian at all.

And it's pretty simple.

Get the rice cooker out from under the counter.  Cook 1 cup of rice with 2 cups water, plus add 1/2 tsp of curry powder and 1/2 tsp cumin.

Meanwhile, hardboil a couple of eggs.

In your trusty cast iron skillet, cook an onion in some olive oil. I used really thin half-moon slices of onion so they'd cook fast. Once they've started to brown, add your smoked fish.

Now, there's many different versions of this using many different kinds of fish. Most often it's smoked haddock.  I didn't have any, but I was able to find smoked herring fillets at the fish counter at my local supermarket. Super cheap.  They're quite salty, so you may want to soak the fillets in water for a bit to get rid of some of the salt. I didn't bother, I just made sure not to add any additional salt. Throw the fillets in on top of the onions, and once they're heated through so they're soft, shred the fillets into bite size pieces using a couple of forks.

Chuck the rice in on top of the whole mess and mix it up with the fish and onions.  Scrape the whole mess out into a serving bowl. Chop up the hardboiled eggs and plonk them on top of the dish.

Done.

(UPDATE) It's even better a day or 2 later. Obviously, you should keep it in the fridge. Obviously.