Indian Egg Curry

25 minutes Prep: 10 minutes Cook: 15 minutes

113 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	curry powder
1	cup	onion	finely chopped
2	tablespoons	butter
1	tablespoon	flour, all-purpose
1	cup	milk
8	each	egg, hard-boiled	chopped
4	each	english muffins	toasted
1	x	cilantro	fresh, chopped or parsley

Directions

Saute onion in butter until soft.

Stir in curry and flour and heat an additional 2 mins.

Slowly add the milk, stirring constantly as sauce thickens.

Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 113g

Amount per Serving

Calories 113 59% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 69mg	3%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	7%
Sugars 5.0g
Protein 3.0g	6%

Vitamin A	6%		Vitamin C	6%
Calcium	10%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Curried Tofu Salad

Last Recipes Viewed

Recipe Bite

The Mousse is Loose

by Mark R. Vogel

A mousse is a rich, airy preparation that can be cold or hot, sweet or savory. The word mousse is French and translates as ...

Member Review

Alabama Chocolate-Pecan Jumbo Christmas Fudge Pie

I entered this recipe in the 2001 Sonoma County Fair and won 1st place. It has a wonderful, moist, fudgy filling in a chocolate crumb crust. VERY rich. A Sonoma County Cook