Curried Eggs
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| 4 | teaspoons |
butter
|
|
| 1 | each |
apples
peeled, cored and fine |
|
| 1 | each |
onions
minced |
|
| 2 | teaspoons |
curry powder
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 2 | teaspoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| 2E+1 | ml |
butter
|
|
| 1 | each |
apples
peeled, cored and fine |
|
| 1 | each |
onions
minced |
|
| 1E+1 | ml |
curry powder
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 1E+1 | ml |
parsley leaves
minced |
|
Directions
Preheat oven to 350℉ (180℃).
Slice eggs and place in double layer, slightly overlapping in greased baking dish.
Set aside.
Sauce: Melt butter in pan over low heat.
Add apple and onion. Cook, stirring until onion is limp and apple reduced to a purée (10 min).
Stir in curry powder, then flour and salt.
Stir until smooth. Slowly add milk, stirring as added.
Cook, stirring until sauce is thick and smooth.
Pour sauce over eggs and place in oven until bubbly hot.
Top with parsley. Serve with chutney.
