Sunday, April 12, 2009

Easter Egg Sauté

In America and Switzerland, we always hard boiled eggs, then dyed and decorated them, and hid them out in the garden (weather permitting) for a great Easter egg hunt! Oddly, I have found that this is not done in England, but we carried on with tradition anyhow. Of course, the resulting glut of hard boiled eggs is something to contend with.
I think I have cracked it, though. If your children are willing to part with their eggs, simply peel them and chop them, then sauté in butter with salt and pepper and a sprinkling of finely sliced green onion. Serve hot with toast.

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