Tuesday, April 14, 2009


Creamed eggs and curried rice (recipe in the comments from October 25, 2007)

Hot tea
What do you do with those dyed eggs once the bunny has hidden them and the kids have found them? You have a dozen (or more!) eggs in your fridge and who eats THAT much egg salad? Not us. The traditional solution in this house is creamed eggs. You use a dozen egs and ahve a WONDERFUL dinner and even breakfast the next day. This is an unusual set of flavors, but well worth a try for anyone who's suspicious of the outcome. We tried a new brand of curry powder in tonight's rice and are less than thrilled with the results. This brand tastes more like cloves and nutmeg than curry to us, but it worked out ok with this recipe. We'll be buying a new kind this week at the store.

Prep Notes
Difficulty: Easy
Chopping: Onion
Time: 35 minutes
Make ahead: Do the cream sauce last minute

J: "Easter is the best!"
M: "A post Easter tradition."

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