Sunday, April 17, 2022

Happy Easter

Hunt Slonem

I hope each and every one of you has a wonderful day today however you will be celebrating.

If anyone is looking for a little Easter related diversion, here you go. 

I love eggs and Easter makes me think of eggs of course. I also love cooking Asian dishes and this is so yummy and healthy and easy. It is a Korean dish called Egg Rice. I make this all the time. You just need to keep on hand those dried seaweed snack packs you can find in your grocery store.

Gyeran Bap - Egg Rice

Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one. 


  • ½ tablespoon unsalted butter
  • 2 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 cup steamed white rice, preferably short- or medium-grain
  • 1 (5-gram) packet roasted, salted seaweed, such as gim (optional)
Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn’t burn, removing the pan from the heat if necessary.
Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.

(via NY Times Cooking)

I am a huge fan of the art of Hunt Slonem. His signature pieces are his bunnies, birds, and butterflies.

Hunt Slonem

Hunt Slonem - Ramsey Lyons Decor - Elle Decor

But his paintings are selling in the thousands of dollars and as high as $80,000. If you would like to own a Hunt Slonem in a more budget friendly version, I have some great choices. He has done a wonderful collection of tableware.

Hunt Slonem Bunny Portrait Plate in Pink with Gold Rim

Hunt Slonem Coral Portrait Plate

Hunt Slonem Blue Portrait Plate

Hunt Slonem Butterflies Around the World Silver Leaf Tray

Colorful Bunnies Cocktail Napkins

Rabbit Run Round Lacquer Placemat in Pink

Have a wonderful Easter. 

Scalamandre by Tug Rice


  1. Happy Easter Beth. Thanks for all your effort to make my day a charming one.

  2. Happy Easter to you too, Beth, and thank you for this very happy post.

  3. Apparently Mr Slonem is also a really nice person - always good to hear. A friend who carries his work in San Diego says he was wonderful to work with.