This is a great way to use up eggs. The easy curry sauce adds zip to normally bland eggs. It is traditionally served over hot rice or toast points for a filling meal. May be eaten for breakfast or as an entree.
- 2 tablespoons butter
- 1 tablespoon onion (finely minced)
- 1 teaspoon curry powder (or to taste)
- 1/2 teaspoon salt
- 1 tablespoon flour (all-purpose)
- 1/2 cup warm broth (beef or chicken broth)
- 1 cup milk (warm, half-and-half is best)
- 6 hard-boiled eggs
- 1 to 2 drops lemon juice (fresh squeezed)
- 4 to 6 toast slices (or 1/2 cup hot rice optional)
- Melt the butter in a medium nonreactive skillet, add the onion and saute over low heat until the onion is clear.
- Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes.
- Off the heat, gradually stir in the broth and milk, stirring until smooth.
- Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes.
- The sauce should be slightly thickened and smooth.
- Taste for seasoning and adjust.
- Cut the hard-boiled eggs into quarters and add to the sauce.
- Cook just until the eggs are hot, but do not boil.
- Just before serving stir in a drop or two of fresh lemon juice.
- Serve over hot rice or toast points.
Source: "Fashionable Food" by Sylvia Lovegren (MacMillan). Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||8 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|