The eggs are served in a curried white sauce and served over hot rice or toast points. May be eaten for breakfast or as an entree.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 2 tablespoons butter
- 1 tablespoon finely minced onion
- 1 teaspoon curry powder (or to taste)
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup warm beef or chicken broth
- 1 cup warm milk (half-and-half is best)
- 6 hard-boiled eggs
- Squeeze of fresh lemon juice
- Hot rice or toast
Preparation:
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.
Yield: 4 servings
Source: Fashionable Food by by Sylvia Lovegren (MacMillan)
Reprinted with permission.
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.
Yield: 4 servings
Source: Fashionable Food by by Sylvia Lovegren (MacMillan)
Reprinted with permission.
