Kedgeree with Eggs and Tarragon Butter

Photo: Gus Filgate and Jason Lowe

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Make an English Classic (That Isn't Tea Sandwiches)
Kedgeree, a versatile, filling rice dish, isn't well-known in the US, but it ought to be. Traditionally made with flakes of fish and other humble ingredients, this vegetarian version from Rose Elliot, one of England's most respected vegetarian cookbook authors, gets its heft from halved hard-boiled eggs.

Get the recipe: Kedgeree with Eggs and Tarragon Butter