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Eggs in mushroom curry sauce

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Ingredients for 4 servings:

  • 8 eggs
  • 1 onion(s)
  • 1 tbsp butter
  • 250 g mushrooms
  • 2 tbsp flour
  • 0.38 liters of vegetable broth
  • 200 g cream
  • salt and pepper
  • curry powder
  • 1 bunch of chives

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious even for children

Boil the eggs for 10 minutes until hard-boiled. Peel and finely chop the onion. Melt the butter in a saucepan and sauté the onion until translucent. Clean and slice the mushrooms (use an egg slicer). Add them to the onions and sauté for 8 minutes. Dust with flour and sauté briefly. Pour in the vegetable stock and bring to a boil. Add the cream, season with curry, salt, and pepper, and simmer for 10 minutes. Meanwhile, wash the chives and finely chop them. Season the sauce to taste and adjust the seasoning if desired. Stir in the chives. Peel the eggs and serve with the sauce.

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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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