Creamy Curried Eggs
Equipment
- whisk,
- knife
- Cutting board
- Serving dish
- Toast
Ingrediënten
- 2 tablespoons butter
- ½ teaspoon onion juice
- 1 tablespoon all-purpose flour
- 1 teaspoon curry powder
- ¾ cup clear vegetable or chicken stock
- ½ cup heavy cream
- Salt and pepper to taste
- 6 hard-boiled eggs
Instructies
- In a saucepan, melt the butter over low heat.
- Add the onion juice and cook until the onion begins to color.
- Stir in the flour and curry powder, cooking until the mixture is smooth and fragrant.
- Gradually pour in the clear stock while whisking constantly to avoid lumps.
- Add the heavy cream and continue cooking for about 5 minutes, stirring constantly, until the sauce thickens.
- Season the sauce with salt and pepper to taste.
- Cut the hard-boiled eggs in half lengthwise and arrange them in a serving dish.
- Pour the curried sauce over the eggs, ensuring they are evenly coated.
- Let the dish stand on low heat for a few minutes until the eggs are thoroughly heated.
- Serve the curried eggs on thin squares of toast.
Notes / Tips / Wine Advice:
Nutritional Information
Calories: 300 kcal | Carbohydrates: 7 g | Protein: 12 g | Fat: 25 g | Fiber: 1 g | Sugar: 2 g
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