in Germany

Eggs with curry cream

updated

Spread the love

Ingredients for 4 servings:

  • 8 eggs
  • 125 ml whipped cream
  • 1 tsp curry
  • 1 tbsp tomato ketchup
  • 125 g ham, cooked
  • Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs for 8 minutes, rinse, peel, halve lengthwise, and place in a bowl. Whisk the cream until stiff peaks form, season with curry and tomato ketchup. Pour the sauce over the eggs and sprinkle with diced ham and chopped parsley. Serve with toasted bread.

Facebook Comments

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.

Marinated anchovies

Eggs in aspic