Eggs in curry sauce

Ingredients for 4 servings:

• 8 eggs
• 500 g carrot(s)
• 375 ml vegetable broth
• 300 g peas, frozen
• 1 onion(s)
• 40 g butter
• 40 g flour
• 1 tbsp curry powder
• 125 ml milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the eggs hard. Bring the vegetable stock to a boil. Slice the carrots and add them to the stock. Cook for 5 minutes, then add the peas. Cook for another 3 minutes. Then remove the vegetables from the stock. Heat the fat. Dice the onion and fry in the fat until translucent. Add the flour and curry powder and sweat. Deglaze with the stock and milk and bring to a boil. Season with salt and pepper. Simmer for 5 minutes. Peel and halve the eggs. Then add the vegetables and eggs to the sauce and heat through. Tip: Rice tastes best with this!