BACK IN 2009: Okay, so we tried, we really did. My friend Mary and I spent four hours on Sunday making what we hoped would be beautiful Easter eggs using natural dyes like turmeric and onion skins. Harumph. What did we get? Three dozen
But whoa, was I ever happy with the first recipe, something created out of "air" but definitely to be repeated. There's just something magical about the combination of astringent spinach and creamy eggs.
GETTING RID OF LEFTOVER EASTER EGGS If you too have a surfeit of hard-boiled pre-cooked Easter eggs, I've added a collection of cooked egg recipes to this list of Easy Egg Recipes. The recipes are from my own sites but also from other food bloggers, great classic recipes for eggs.
FOR THE CRAFTY SORTS Mary is an artist and her hand-painted Easter eggs are just beautiful, painted on paper mache eggs from Hobby Lobby. For photos, see Easter Eggs on Flickr.
EASTER RECIPES Easter is a big deal for cooks! See all the Easter recipes ideas on Kitchen Parade, my food column, including my favorite recipe for Hot Cross Buns which are traditionally made on Good Friday, Choereg, the traditional Armenian Easter bread, and an Asparagus Custard Tart which I remade last week and loved once again! It uses a commercial pie crust so no pastry skills required.
"I adore it! It's SO good." ~ Anonymous
CREAMED EGGS with SPINACH
Time to table: 20 minutes
Serves 4 but easily adapted for one or two or a houseful of hungry Easter bunnies
1 tablespoon butter
1 small onion, chopped or 4 scallions, chopped
1 tablespoon flour
1 cup skim milk
2 ounces Gruyere or another good melting cheese
4 hard-cooked eggs, chopped (save a little chopped yolk for garnish if you like)
Salt & pepper to taste
About 4 inches of well-salted water
1 pound fresh spinach (see NOTES), washed very well, stems removed, roughly chopped
Extra yolk, crumbled
CREAMED EGGS In a saucepan, melt the butter until shimmery. Add the onion and cook until just soft. Stir in the flour and let cook a minute. Add the milk slowly -- a tablespoon at a time at first, stirring in each new spoonful before adding the next. Add the cheese and let melt. Stir in the eggs and let warm through. Season with salt and pepper.
SPINACH Bring the water to a boil. Add the spinach, a handful at a time if necessary. Let cook until done, just a couple of minutes. Transfer to a colander to drain.
TO SERVE Arrange the cooked and drained spinach in four serving bowls. Top with the creamed eggs. Garnish with a bit of chopped yolk. Serve and savor!
ALANNA's TIPS & KITCHEN NOTES
For better texture for cooked spinach, start with raw curly spinach rather than the more tender baby spinach that's better for raw salads than for cooking.
If you need to cook the eggs first, I have great luck with this recipe for Perfect Hard-Cooked Eggs.
Even good parmesan isn't really a good "melting" cheese, it makes for a rough, grainy sauce instead of a creamy-silky one. It still tastes good though!
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CREAMY EGGS & "BITTER" SPINACH: A MAGICAL MARRIAGE~ Baked Eggs in Cream with Spinach ~
~ Easy Spinach Nests ~
~ How to Make a Spinach Omelet ~
~ more spinach recipes ~
from A Veggie Venture
~ Spinach Salad with Warm Bacon Dressing ~
~ Spinach Soup with Perfect Hard-Cooked Eggs ~
~ Bacon & Egg Breakfast Bake ~
~ more spinach recipes ~
~ more egg recipes ~
from Kitchen Parade, my food column