Creamed eggs and curried rice (recipe in the comments)
Steamed spinach
More of those yummy almond biscotti
Decaf Constant Comment Tea
Creamed eggs and curried rice was one of my favorite meals growing up. My mother made this for my stepfather and I every Easter (to use the dyed eggs!), but it's good fall, winter, or early spring. Interestingly, my father remembers a recipe he thinks was called creamed eggs with curried rice, which was bright red and incredibly spicy (read: AWFUL), from their travels to England. This is not that, simply creamy goodness with a subtle curry flavor to set it off.
Prep Notes
Difficulty: Easy
Chopping: Onion
Time: About 45 minutes
Make ahead: This is easiest if you hard boil the eggs ahead of time so they're cold when you peel them. The rice can be prepped ahead as well, just add the water to cook last minute.
Reaction
J: "I am transported to the idylls of my youth."
M: "Classic comfort."
1 comment:
This one completely attributed to my mom (with minor tweaking from our household), so it can be posted! While you would never call this a health food, it's not as bad for you as most cream sauce based recipes. You would never guess, but this is also an excellent breakfast!
Creamed Eggs and Curried Rice - J's mom
Serves 4 - 6
Eggs:
1 T butter
4 T flour, preferably blended flour (like Wondra)
2 cups skim milk (yes, you read that correctly!)
1/2 t salt
1/4 t black pepper
1/4 t fresh nutmeg (it's best from a whole nutmeg, use less if you only have pre-ground)
9 - 12 hard boiled eggs (depending on how hungry your crowd is)
Melt the butter in a two-quart sauce pan on medium-low. Reduce heat to low and add flour. Mix into butter until a smooth paste forms. Add one cup milk and whisk until there are no lumps. Add another 1/2 cup milk and bring to a low simmer, stirring until thickened. Add remaining milk and stir at a low simmer until desired thickness. Add salt, pepper, and nutmeg. Taste for seasoning. (Note: This is the basic bechemel sauce we make for all recipes that require one).
Peel eggs and quarter them. Gently stir into cream sauce.
Rice:
1 medium onion, finely chopped
2 cups long grain rice
5 t mild curry powder (we prefer brands that are imported from India to American blends)
1 t salt
1 T butter
4 cups water
Combine all ingredients in a three-quart, uncovered saucepan. Bring to a low boil. Cover and reduce heat to low. Cook for 18 minutes. Remove from heat, fluff rice, cover, and let stand for 5 - 10 minutes. Taste for salt. (Note: We almost always have more rice than eggs. The rice is good leftover, but I might try to scale this back for 1 1/2 cups rice next time).
Serve eggs over rice. Yum Yum.
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