8 large eggs, hard-boiled, peeled and quartered
1 large yellow onion
1 medium apple
2 tbsp butter
1 tbsp olive oil
1 tsp salt or more
2 tbsp cider vinegar
1 cup Half & Half
Spice Mix, or 1 tbsp or more yellow curry powder
Parsley for garnish
Peel onion cut into 8ths. Peel and core the apple, cut into 8ths. Chop the onion and apple coarsely in the food processor.
Melt the butter in a large sauté pan over medium heat. Add the apple and onion and cook, stirring frequently, until slightly browned, 8 to 10 minutes.
Reduce the heat and add in the spices. Cook a few minutes, then add the salt and vinegar. Raise heat to medium-high and cook, stirring constantly, until almost all of the liquid has evaporated. Add the Half & Half. Lower the heat and stir gently until just below boiling. Add the eggs and heat briefly just until they are warm, one or two minutes. Cover the pan and remove it from the heat.
Serve with brown rice, and chopped parsley as a garnish. (Cook 1 cup brown rice with 1/2 tsp ground cardamom.)
strong>Spice Mix:
1 tsp fennel seeds
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cayenne pepper
2022 This is not pretty, but it is good and a “comfort” food. Good served with sautéed broccoli and red peppers.