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Eggs in curry sauce

updated

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Ingredients for 4 servings:

  • 2 onions
  • 2 carrots
  • 3 spring onions
  • 8 eggs
  • 2 tbsp butter or margarine
  • 2 tbsp curry powder
  • 2 tbsp flour
  • 100 g whipped cream
  • 2 tbsp vegetable broth
  • 150 g peas (frozen)
  • salt and pepper
  • ½ liter of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onions. Trim and wash the carrots and spring onions. Halve the carrots lengthwise and slice, and slice the spring onions. Boil the eggs for about 8 minutes. Fry the onions in hot fat. Add the carrots and 2/3 of the spring onions and fry for about 2 minutes. Sprinkle the curry powder and flour over the vegetables and sauté while stirring. Stir in 1/2 liter of water, cream, and stock and bring to a boil. Now add the peas and simmer for about 3-4 minutes. Season to taste. Meanwhile, rinse the eggs, peel them, and halve them. Add them to the sauce. Sprinkle with the remaining spring onions and serve. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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