How to cook kedgeree
Remove any skin and bones from the fish and flake into pieces. Chop the tomatoes and 1 of the hard boiled eggs and add to the fish along with the rice.
Heat the oil (or cream and butter) in a frying pan and then add the fish, egg, tomato and rice mixture. Stir very gently trying not to break up the fish, and heat through.
Season to taste and add the pinch of cayenne pepper if desired.
Serve the kedgeree with the remaining egg, sliced or quartered, on a warmed plate with hot, buttered, gluten free toast.