This recipe by Thane Prince was found on www.bbcgoodfood.com.
A popular British dish similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch.
Spiced Rice and Kippers and Poached Eggs
Put the kippers in a pan, cover them with hot water, and simmer for 2 minutes.
Turn off the heat, cover the pan, and leave the kippers in the hot water while you start the rice.
Crush the spices and chili using a mortar and pestle. Heat the oil and butter in a large deep drying pan and cook onion until soft.
Pour in the rice and cook for 2-3 minutes, stirring occasionally. Then add the crushed spices and cook for another 2-3 minutes.
Pour in the stock or water and bring to a boil. Then cover and let simmer for 10 minutes until rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
Flake the fish, removing all skin and bones. Gently fold the fish and coriander into the rice. Then cover and cook on a low heat for 3-4 minutes.
At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.