Eggs in curry sauce

Ingredients for 8 servings:

• 2 onions
• 4 tbsp butter
• 2 tsp curry powder (more if needed)
• ¼ liter of milk
• some water
• 1 apple
• 1 tbsp raisins
• Salt
• 8 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Recipe from the 1980s, “Dutch Breakfast”

Peel and finely chop the onions. Heat the butter and fry the onions. Stir in the curry and flour. Gradually stir in a mixture of 1/4 l milk and a little water. Peel and core the apple, and cut it into small cubes. Add it to the sauce. Add the raisins and season with salt. For an even more vibrant color, add more curry or a little turmeric. Hard-boil the eggs, peel them, and halve them. Pour the sauce onto a serving platter and arrange the egg halves on top. If desired, garnish the eggs with a little paprika. This unusual dish was originally intended as a breakfast dish, but it’s also perfect for parties. Chutneys are recommended as a side dish.