moghlai eggs

It's been so long since I made these, I honestly can't remember if they were from Madhur Jaffrey's Quick & Easy Indian Cooking or Simple Indian Cookery. Whichever it was these eggs were delicious.

You make a rich and creamy Indian-spiced sauce and let the hard-boiled eggs simmer in it for a bit. That's it. Serve over rice and oh.my.goodness. (When I say 'rich and creamy' I'm not joking. This baby is made with heavy cream. But such joy it brought to my taste buds. Such joy.)

Check out her books from the library and make this. It's in your best interest.