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You know I had to do it. You wanted me to do it. You need these recipes, because you can only eat so many boiled eggs with salt, or egg salad sandwiches. If you have more than one kid, you know it takes a lot of boiled eggs to keep those crazy egg dyers satisfied.
3 tablespoons butter
3 tablespoons oil
3 large potatoes, peeled,cooked and cubed
1/2 lb. ham, chopped
1 tablespoon finely minced onion
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 tablespoon Dijon mustard
4 hard cooked eggs, peeled and sliced
METHOD
In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir.
When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.
Serves: 4
South African Curry Eggs
2 tablespoons butter
2 onions, finely chopped
2 1/2 teaspoons hot curry powder
2 tablespoons cake flour
1 teaspoon salt
Freshly milled black pepper to taste
1 tablespoon sugar
1 tablespoon brown vinegar
1 to 1 1/2 cups water
6 hard boiled eggs, shelled and halved
METHOD
Heat butter in a saucepan and sauté onions gently until just browned. Remove from heat.
In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar.
Incorporate curry mixture into onions and stir, slowly adding the water. Simmer continuously for 10-15 minutes.
Taste for seasoning and adjust accordingly.
Arrange halved eggs on a warm dish, and gently spoon on the curry sauce.
Serve with boiled and steamed white rice.
- 8 hard-cooked eggs
- 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
- 3 tablespoons non-fat milk
- 1/2 teaspoon salt, optional
- Dash pepper
- 1/2 cup chopped onion
- 1/2 cup chopped sweet green pepper
- 1 tablespoon butter
- 2 cans (8 oz. each) no-salt-added tomato sauce
- Hot cooked rice, optional
Parsley sprigs, optional
METHOD
Preheat oven to 350° F.
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8 x 8 x 2 inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to a boil. Pour over eggs. Sprinkle with remaining cheese. Bake in preheated 350° F oven until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.
Serves: 6 - 8
For more info: Go to this site for these and more great boiled egg recipes. Come back next Saturday for another great recipe!
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