Pagor Zinfandel

[Innkeeper]

Popped one of last bottles tonight with curried eggs and spinach. Simply delightful.

CURRIED EGGS ON PILAF:

4 Eggs hard boiled
2 Small white onions peeled and sliced
1 tbl Butter
½ tbl Curry Powder, preferably Boemboe Sate’
½ tsp Flour
½ tsp Lawry salt
Pepper mill
1 cup Good chicken or turkey stock
½ cup Heavy cream
Paprika
Pilaf

Pilaf:
2 tbl Orzo
½ cup Basamati rice
2 tbl Butter
1 ¼ cup Good chicken or turkey stock
Melt butter with orzo. Add rice and stock. Cover and heat over medium heat until steam appears. Lower heat to low and cook until dry.

Nuke onion with butter until soft. Transfer to saucepan. Mix spices together and add to onion mixture. Heat over medium heat until bubbly. Add stock and bring to boil. Lower heat and cook until onions are fully cooked (at least five minutes to cook curry and flour). Add cream and eggs (peeled and quartered) and heat through without boiling. Spread out pilaf on a warm platter, high on the sides and low in the middle. Pour curry over pilaf, sprinkle with paprika and serve. For two people; easily doubles for four to six.