Eggs in curry sauce

Ingredients for 4 servings:

• 2 onions
• 2 carrots
• 3 spring onions
• 8 m.-sized eggs
• 2 tbsp butter
• 1 tbsp curry
• 2 tbsp flour
• 100 g cream
• 1 tsp vegetable broth, granulated
• 150 g peas, frozen
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and dice the onions. Trim and wash the carrots and spring onions. Halve the carrots lengthwise and slice, and cut the spring onions into rings. Boil the eggs for about 8 minutes. Fry the onions in the butter. 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, the cream, and the granulated stock, bring to a boil, and simmer for a few minutes. Add the peas and simmer for about 3-4 minutes. Season the sauce with salt, pepper, and curry powder. Rinse the eggs, peel them, halve them, and add them to the sauce. Sprinkle with the remaining spring onions to serve. Serve with rice.