A leftover-egg post, since it’s the week after Easter! What could be better than an exotic, spicy vegetarian egg curry? Making it in the slow cooker means it’s completely effortless. Because who can be bothered to cook after all that Easter food?
I adore boiled eggs. Leftover hard boiled eggs is a term equal to leftover chocolate in this house. An oxymoron if there ever was one. Eggs are the perfect snack and I could eat 10 of them every day. I have a couple of great salads on which I have stuck an egg or two (here and here) and I’ve shared some general info in this tip as well. So I won’t go on about them anymore.
Curry. Yum. I don’t eat it so often anymore, due to The Mister’s hatred for anything spicy. I just don’t think to cook it for myself. Until today that is. I’m so glad I had this idea. This is going to be a “me” evening, with spicy curry, a beer and a reunion episode of those mad-as-a-hatter housewives in Beverly Hills. Are you jealous?