Curried Eggs with Rice

Ingredients

• 4 Eggs (Hard-boiled)
• 2 tablespoons Butter (Unsalted)
• 0.5 tablespoon Onion (Finely chopped)
• 2 tablespoons All-purpose flour
• 1 teaspoon Curry powder
• 0.5 teaspoon Salt
• 0.125 teaspoon Paprika
• 1.333 cups Milk (Scalded)
• 0.5 cup Cooked rice
• 4 Puff pastry shells (Pre-made)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and cool under cold running water. Peel the eggs.
2. 2Separate the egg yolks from the whites. Chop the egg whites into small pieces.
3. 3In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the scalded milk until smooth. Add the curry powder, salt, and paprika. Bring to a simmer, stirring constantly.
4. 4Add the chopped egg whites and cooked rice to the sauce. Heat through, stirring occasionally, until heated to boiling point.
5. 5Fill the puff pastry shells with the egg and rice mixture. Crumble the egg yolks through a sieve over the top of each shell. Serve immediately.