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. It can be eaten for breakfast or as an entree.
This recipe appears in Fashionable Food by Sylvia Lovegren, reprinted here with permission.
- 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.
With the skillet off the heat, gradually stir in the broth and milk 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.