What happens to all the Easter eggs this Sunday after the egg hunt? Once the kids have counted their treasures, maybe handled them a few times, taken pictures of their favorites, the eggs go into the refrigerator for the night. And then? Slowly, they get used for lunchbox egg salad sandwiches, maybe sliced up over salad greens. Here are five more post-Easter-morning ideas that make the eggs as special on the plate as they were in their colorfully decorated shells and baskets.
What happens to all the Easter eggs this Sunday after the egg hunt? Once the kids have counted their treasures, maybe handled them a few times, taken pictures of their favorites, the eggs go into the refrigerator for the night. And then? Slowly, they get used for lunchbox egg salad sandwiches, maybe sliced up over salad greens. Here are five more post-Easter-morning ideas that make the eggs as special on the plate as they were in their colorfully decorated shells and baskets.
Quick kedgeree
Kedgeree is a rice, lentil and onion dish from India that was modified by the British, who added smoked fish and hard-cooked eggs. They eat it for breakfast, but it’s good as a mid-day meal or even a light dinner. In “The Three Ingredient Cookbook” by Jenny White, the dish is reduced to – you guessed it – just three ingredients; I’ve adapted a bit. Makes 4 servings.
6 ounces smoked haddock fillet, or other smoked fish
4 hard-boiled eggs
9 ounces pilaf rice mix, or leftover rice
Salt and pepper to taste
Preheat a broiler; place fish on a baking sheet and broil about 10 minutes, or until cooked through. Cook the rice according to package directions. If using leftover rice, season to taste and microwave until heated. Shell the eggs; cut into halves or quarters. Flake fish and gently mix into the rice. Spoon onto serving plates, top with eggs, season with a little salt and pepper, and serve.
Egg-stuffed tomatoes
This simple dish combining creamy eggs and juicy tomatoes looks great and is perfect for a light lunch salad. Recipe from “The Complete Book of Low-Carbohydrate Cooking” by Elaine Gardner; makes 4 servings.
3/4 cup low fat creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4 hard-boiled eggs
4 ripe tomatoes
Salt and fresh ground black pepper
Salad leaves, washed
In a small bowl, mix together creme fraiche and herbs; set aside. Using an egg slicer or sharp knife, cut eggs into thin slices, taking care to keep slices intact. Make deep cuts to within a 1/2 inch of base of each tomato. Gently fan open the tomatoes; sprinkle with salt, then insert an egg slice into each slit. Place each stuffed tomato on a plate with a few salad leaves, season and serve with herb crème fraiche mixture on side.
Egg and spinach hors d’oeuvres
This savory pupu can be served hot or cold, making it ideal for buffets and other meals where food may sit out a while. Recipe from “Latin American Cooking” by Susan Bensusan; makes about 8 servings.
1/2 pound (12) filo dough leaves, thawed
8 tablespoons butter, melted
6 tablespoons grated Parmesan cheese
2 cups cooked spinach, squeezed dry
1/2 teaspoon salt
Fresh ground black pepper
1/4 teaspoon nutmeg
1/4 cup heavy cream
1 tablespoon flour
6 hard-boiled eggs, peeled and sliced
Brush a 9-by-12-by-2-inch baking sheet with butter. Cover with three layers of filo dough, brushing surface of each layer with melted butter. Sprinkle 1 tablespoon grated cheese over the third layer. Cover with three more layers, brushing each layer with butter. In a bowl, combine 4 tablespoons grated cheese, the spinach, salt, pepper, nutmeg, cream and flour; mix well. Spread mixture over top of dough; cover with egg slices. Repeat procedure with remaining 6 leaves of dough, brushing the top layer generously with melted butter. Bake in preheated 350-degree oven for 50 minutes or until crisp, flaky and golden. Cut into serving pieces and serve hot or cold.
Scotch eggs
I’ve been making these English pub-style eggs for years. Great portable sausage-and-egg breakfast, or enjoyed as pupus with stout ales and other beverages. Makes 4 servings.
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 pound ground pork sausage
4 hard-boiled eggs
1 raw egg, beaten
Extra flour for dusting
1 quart salad oil for frying
Combine flour, salt and pepper in a shallow bowl. Between two sheets of waxed paper, roll out sausage about 1/8-inch thick; divide into four pieces. Dip each hard-boiled egg into beaten egg; lightly dust with flour. Wrap each egg in a blanket of sausage and seal edges. Roll again in flour. Heat oil in a heavy 2-quart saucepan. Cook eggs until golden brown and crisp. Drain on paper towels before serving. Cut each egg in half and arrange two halves on each plate, or place on a serving platter.
Eggs with broccoli au gratin
This tasty side dish or vegetarian entree comes together easily. Recipe from “Gourmet’s In Short Order;” makes 2 servings.
3 hard-boiled eggs
1 cup broccoli flowerets
1 teaspoon minced onion
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup milk
White pepper to taste
1/2 cup freshly grated Parmesan
Remove shells from eggs; chop and set aside. Steam broccoli for 3 minutes, until crisp-tender; refresh under cold water and drain, gently squeezing out any excess water; set aside. In a saucepan, melt butter over medium low heat; add onion and cook, stirring, until softened. Stir in the flour; cook, stirring, for 3 minutes. Add milk in a stream, whisking vigorously until mixture is thick and smooth. Add white pepper and salt to taste; simmer sauce for 10 to 15 minutes, or until very thick. Transfer sauce to a bowl, add eggs and broccoli, and combine well. Divide mixture between 2 buttered 5 1/2-inch gratin dishes, sprinkle tops with the Parmesan, and put under preheated broiler about 2 to 3 inches from heat until tops are golden. Serve warm.