Curried Eggs, #2

Judith Nolan



25 gms butter or margarine
1 small onion finely chopped
1 teaspoon curry powder
1 tablespoon plain flour
3/4 cup milk
salt and pepper
6 hard boiled eggs


Melt butter in saucepan, add onion and cook until clear. Stir in curry powder and cook for 30 seconds. Stir in flour slowly and cook until frothy on a low heat. Raise heat to medium and gradually add milk, stirring constantly until mixture begins to thicken. If too thick add more milk.

Remove from heat and season with salt and pepper to taste.

Shell eggs and cut in half lengthwise. Arrange on a serving plate and pour hot sauce over eggs. 

You can make salmon eggs by adding 200 gms flaked smoked salmon to sauce before you pour over eggs.

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