Eggs Any Way

Ingredients:

• 5 good quality eggs
• 1 1/2 teaspoons curry powder (your favorite kind)
• 3 tablespoons plain yogurt
• 2 big pinches of salt
• 1/2 small onion, chopped
• 1/2 medium apple, chopped
• 1/4 cup pecans, toasted and chopped
• 1 small bunch of chives, minced

How to make:

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so – long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Serves 3-4

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Ingredients:

• 2 teaspoons ghee
• 2 shallots, thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon water (optional)
• 4 ounces cream cheese
• 4 eggs
• 1 teaspoon Dijon mustard
• salt and pepper

How to make:

Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.

Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese.

Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

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