Eggs Curry

Curried eggs on toast is the Anglo-Indian colonial holdover that still works beautifully for a quick lunch or supper. Sliced hard-boiled eggs get folded into a mild curry cream sauce, then spooned over toast and showered with golden, butter-toasted almonds.

Arrowroot is the unsung ingredient. It thickens the milk into a glossy, never-floury sauce without the cloudy haze you’d get from regular flour. Add it to the sauteed onion and celery off the heat, then slowly whisk in the milk to avoid lumps. The sauce should coat the back of a spoon before the egg slices go in.

A gentle simmer is enough at the end. You’re just warming the eggs through, not cooking them further, or the yolks turn rubbery.

Pro Tips

• Slice the eggs with a dedicated egg slicer for clean, uniform rounds that stay intact in the sauce
• Toast the almonds until they smell nutty, raw-tasting almonds dull the dish
• Bloom the curry powder briefly with the onion and celery, raw spice tastes flat
• Use thick-cut toast so it doesn’t go soggy under the sauce
• For a richer take, swap skim for whole milk or use half cream

Variations

• Add a handful of frozen peas to the sauce in the last minute for color
• Stir in a tablespoon of mango chutney for sweet-tart depth
• Serve over rice instead of toast for a more substantial dinner