We had a rather fabulous Easter brunch (I say modestly) at our house yesterday. It was an excellent way to spend the morning, since the day turned out aggressively wet and windy. Not good egg-hunting weather.

Curried eggs, from the original Vegetarian Epicure, are a must in our family for Easter. They’re some trouble to make, but worth the effort. The eggs are stuffed with their own yolks, which are mixed with sour cream, fresh dill and sauteed mushrooms. The devilled eggs are then baked in a curried bechamel sauce with a sprinkling of paprika.

Jon made his sour cream coffeecake, which turned out spectacularly well. Continue reading →