Search
by Ingredient

Curried Eggs

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by rat

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

6 6
LARGE LARGE EGGS
hard boiled
4 2E+1
TEASPOONS ML BUTTER
1 1
EACH EACH APPLES
peeled, cored and fine
1 1
EACH EACH ONIONS
minced
2 1E+1
TEASPOONS ML CURRY POWDER
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML MILK
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 220 54% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 172mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 26g
Vitamin A 15% Vitamin C 7%
Calcium 16% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe