Salmon Kedgeree

Ingredients

* 2 eggs
* 1 small onion, chopped
* 1¾ cups water
* ½ teaspoon salt
* 8 oz.
* can of salmon
* ¾ cup white rice
* 1 Tablespoon unsalted butter
* 2 Tablespoons chopped parsley leaves
* 1 Tablespoon lemon juice
* Lemon wedges as garnish, if desired

Procedure

1. Prepare hardboiled eggs: Place eggs in a saucepan and cover them with cold water.
2. Put the saucepan on a burner over medium-high heat and wait until the water just begins to simmer. (Tiny bubbles will form and move slowly to the surface of the water.) Lower the heat, and simmer the eggs for 15 minutes.
3. Remove from heat and run cold water into the pan to stop the cooking. Allow the eggs to cool, and then remove the shells carefully. Cut the eggs lengthwise into quarters.
4. Cook the rice: Prepare rice according to instructions on the package to yield about 2 cups of cooked rice.
5. Next chop the onion.
6. Heat butter in a large skillet until melted and add chopped onion. Cook onion, stirring constantly with a wooden spoon, until softened. Stir rice into the onion.
7. Drain canned salmon and add to rice mixture, breaking up the salmon with the wooden spoon. Add parsley, and lemon juice. Cook together until heated through.
8. Serve, garnished with slices of egg and lemon wedges.

Serves 6 to 8.