Happy Easter! As much a tradition as dying Easter eggs is for us, making Curried Creamed Eggs with leftover eggs for Easter breakfast is even better! My mom made this dish every Easter morning with the addition of bottled chipped beef.

Fifties food, no doubt, and your family may have a similar tradition. I break from mom's recipe, however, skipping the chipped beef and adding fresh, seasonal asparagus spears.

If you wish, impress your diners by informing them you made a Bechamel sauce for the leftover eggs - it's close enough to the classic French white sauce to yield bragging rights!

Yield: about 6 servings
Cost: Approx. $7.50
Time: 35 minutes

Ingredients

6-8 extra-large hard-cooked eggs (we used leftover Easter eggs)
2 tablespoons unsalted butter
1 tablespoon minced shallot or onion
2 tablespoons curry powder
2 tablespoons all-purpose flour
2 cups milk
Cayenne, optional
4-6 English muffins, toasted
12 asparagus spears, woody stems trimmed and blanched

Directions

1. Peel and chop eggs. Reserve.
2. Melt butter in saucepan, sauté shallots or onion until softened, 2-3 minutes. Stir curry into onion mixture. In a small bowl, whisk flour into milk eliminating all lumps. Slowly whisk the milk and flour mixture bringing the sauce to a low boil. Let flour milk mixture cook 4-5 minutes, occasionally whisking.
3. Reduce heat and stir chopped eggs into the sauce; heat. Season to taste with kosher salt and freshly ground pepper and cayenne, if desired.
4. Serve over English muffins and garnish with criss-crossed asparagus.