Curried Eggs
This classic Curried Eggs recipe offers a comforting and flavorful experience, perfect for a light lunch or brunch. The dish features tender eggs enveloped in a creamy, aromatic curry sauce, enhanced by a hint of lemon. This satisfying meal is best served over toast, offering a delightful combination of textures and tastes.
Ingredients
- 6 eggs Eggs
- 1/2 cup Fish, veal, or chicken stock
- 1/2 cup Milk
- 2 tablespoonfuls Butter
- 2 tablespoonfuls Flour
- 1/2 teaspoonful Curry powder
- 1 slice Onion
- 1 teaspoonful Lemon juice
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 slices Toast
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Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring the water just below a boil and cook for 20 minutes. Remove from heat and let cool. Peel and set aside.
- 2Melt the butter in a pan. Add the onion slice and cook for a few minutes until softened. Remove the onion.
- 3Add the flour and curry powder to the pan and cook for a minute, stirring constantly. Gradually whisk in the milk and stock. Bring to a simmer.
- 4Cut the cooked eggs into quarters and add them to the sauce. Season with lemon juice, salt, and pepper. Serve hot over sippets of toast.
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