Egg dish will curry favor at any brunch

Creamed, curried eggs on toast sounded like a good idea to me last weekend for brunch Sunday. I added spinach to it because we have a lot, and it will bolt if we don’t eat it up. I didn’t think about putting it here in the paper until I was telling our friends Jane and Mike Boardman about what we had for breakfast and Mike said, “Is it for the paper?” and I thought, I guess it could be, and they agreed. So here you go.

The only secret to this recipe is a pair of sharp kitchen scissors. I swear, if my scissors disappeared, I’d be in a bad way. The older I get, the less easy it is for me to claw my way into various kinds of packaging – the tough plastic that meat is sometimes packed in, or bags and even boxes are such a challenge. Out come the scissors and I snip, cut and stab my way into them.

What the scissors are really good for is shredding and snipping green stuff. In my case Sunday, it was the spinach that I cut into fine shreds. I also use scissors on herbs such as parsley and basil.

I could have made this dish even more quickly if I had kept a supply of already boiled eggs on hand. As it was, I had to devote 12 minutes to producing hard-boiled eggs. Already boiled eggs are handy for sandwiches, for crumbling onto salad, or grabbing to eat on the way to work in the morning. Boil up a few when you are fixing supper some night, and you are all set for a while.

Curried Creamed Eggs with Spinach

Makes 2-3 servings

2 tablespoons butter

2 tablespoons olive oil

1/2 onion, chopped

1 tablespoon curry powder (or to taste)

2 tablespoons flour

4 ounces spinach, stemmed and shredded

1 cup milk (more as needed)

3 hard-boiled eggs, chopped coarsely

Salt and pepper

Melt the butter in a heavy saute pan and add the olive oil. Cook the onions over a medium heat until they are just soft, about five minutes, then stir in the curry powder and flour and cook until the flour bubbles slightly. Add the shredded spinach to the mixture in the pan and stir it is wilted. Add the milk, stirring to prevent lumps, and cook until it is thickened slightly. Add the eggs. If you like a looser mixture add more milk. Taste and adjust seasonings with salt and pepper and more curry powder. Serve on toast or baked potatoes.