Faced with a surplus of hard-cooked Easter eggs? Turn them into a quick main dish. Just gently sauté onions to make the mellow base for a creamy sauce, add the eggs, and serve on toast.
The simplicity and speed of this dish are reminders that few staple ingredients are more useful than eggs for emergency meals. Right from the refrigerator, they can be whipped into omelets or soufflés, scrambled into the following light version of the San Francisco classic, Joe's special, or poached in salsa-spiked broth to make a filling soup.