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
18
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.
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?
