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Indian Egg Curry

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons curry powder
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1 cup onions
finely chopped
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2 tablespoons butter
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1 tablespoon all-purpose flour
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1 cup milk
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8 each egg, hard-boiled
chopped
*
4 each english muffins
toasted
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1 x cilantro
fresh, chopped or parsley
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Ingredients

Amount Measure Ingredient Features
3E+1 ml curry powder
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237 ml onions
finely chopped
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3E+1 ml butter
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15 ml all-purpose flour
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237 ml milk
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8 each egg, hard-boiled
chopped
*
4 each english muffins
toasted
* Camera
1 x cilantro
fresh, chopped or parsley
* Camera

Directions

Sauté 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 11359% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 69mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 6%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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