Creamy Curried Eggs
Submitted by happyzhangbo
Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.
YIELD
6 servingsPREP
5 minCOOK
23 minREADY
28 minThis creamy curried eggs casserole transforms simple hard-boiled eggs into an elegant brunch showstopper with hardly any effort.
A classic French béchamel gets spiked with aromatic curry powder and enriched with heavy cream, creating a velvety sauce that bathes each slice of egg. Bright red pimento strips add color and a subtle sweetness that balances the warm spices.
Baked until bubbling hot and golden at the edges, this dish begs to be served with crusty French bread for soaking up every drop of that silky curry sauce.
Chef Tips
- Make the roux in a double boiler to prevent scorching and ensure a smooth sauce
- Whisk milk in gradually to avoid lumps (a silky béchamel is the foundation here)
- Lift eggs gently when pouring sauce so it flows underneath and coats every slice
- Serve immediately from the oven when the sauce is at its creamiest
Variations
- Add sautéed mushrooms or spinach between the egg layers for extra vegetables
- Sprinkle grated Gruyère or sharp cheddar on top before baking for a cheesy crust
- Use garam masala instead of curry powder for a more complex spice profile
Ingredients
Directions
To make cream sauce, melt butter in top of double boiler.
Add flour and cook, stirring with wooden spoon, for about 2 minutes.
Remove from heat and add milk slowly, stirring.
Return to heat and stir constantly until sauce thickens.
Mix curry powder and cream, and add to thickened sauce.
Add salt and pepper to taste.
Place sliced eggs in buttered casserole and top with pimento strips.
Pour cream sauce over all, lifting eggs gently so sauce reaches bottom of casserole.
Bake at 400℉ (200℃) for 20 minutes.
Should be served immediately.
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