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Curried Eggs

 

This is a delicious brunch dish and is very good served with a broiled tomato, French bread and a fresh fruit compote.
18

Yield

6

servings

Prep

5

min

Cook

23

min

Ready

28

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk, low-fat
or non-fat
2 teaspoons curry powder
6 tablespoons cream
1 x salt and white pepper
to taste
*
12 large egg, hard-boiled
sliced
*
1 x pimentos
strips, as needed
*

Directions

To make cream sauce, melt butter in top of double boiler.

Add flour and cook, stirring with wooden spoon, for about 2 minutes.

Remove from heat and add milk slowly, stirring.

Return to heat and stir constantly until sauce thickens.

Mix curry powder and cream, and add to thickened sauce.

Add salt and pepper to taste.

Place sliced eggs in buttered casserole and top with pimento strips.

Pour cream sauce over all, lifting eggs gently so sauce reaches bottom of casserole.

Bake at 400℉ (200℃) for 20 minutes.

Should be served immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 15168% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 96mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 0%
Calcium 12% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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