Curried Eggs

Not every meal at our house includes barbecue, so I decided to share a traditional family recipe. After the Easter egg hunt is over, what do you do with all the hard-boiled eggs? Most people suggest deviling them. We have an option. Also, a friend recently gave us three dozen farm eggs. Farm eggs with the bright orange yolks, versus the grocery purchased eggs with the pale-yellow yolks. I also love the green eggs mixed in with the shades of brown.

4 English muffins

6 to 8 hardboiled eggs

2 cups milk

3 tablespoons butter

3 tablespoons flour

2 1/2 teaspoons Madras curry powder

Creole Seasoned Salt plus extra black pepper, or salt and pepper to taste

Toast, butter, and hold the English muffins warm. Peel and slice the eggs. We still dye the eggs because the curried eggs would not be the same without some blue and green showing through.

Next you make a Béchamel (white) sauce. I use the recipe from Joy of Cooking by Rombauer and Becker. Scald the milk in a small sauce pan by heating it until bubbles just form around the edges, but do not boil. Melt the butter in a separate medium-sized sauce pan. Slowly add the flour to the butter while whisking to form a butter roux. Continue whisking, and when the roux has very slightly browned, slowly pour the milk into the roux while constantly whisking. When the mixture is smooth and well blended add the curry powder and Seasoned Salt or salt and pepper. Continue whisking until the mixture has thickened.

Add the eggs and gently stir until the mixture is hot.

Place the muffin halves on serving plates and top with the curried eggs. Crisp fried bacon goes well with this dish,