Eggs in curry sauce

Ingredients for 4 servings:

• Water
• some salt and pepper
• 2 m.-sized onion(s)
• 2 m.-large carrot(s)
• 200 g long grain rice
• 8 m.-sized eggs
• 2 tbsp butter
• 2 tbsp curry powder
• 2 tbsp flour
• 100 ml whipped cream
• 2 tsp vegetable broth
• 150 g peas, frozen
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Boil 1/2 liter of water with half a teaspoon of salt. Peel and dice the onions. Trim and wash the carrots. Halve the carrots lengthwise and slice them. Cook the rice in boiling salted water for about 20 minutes. Cook the eggs for about 8 minutes. Sauté the onions in hot fat until translucent. Sauté the carrot slices for about 2 minutes. Sprinkle the flour and curry powder over the vegetables and sauté while stirring. Stir in 1/2 liter of water, cream, and stock and bring to a boil. Simmer the peas for 3-4 minutes and season everything with salt and pepper. Rinse the eggs, peel them, halve them, and add them to the sauce. Arrange on plates and sprinkle with parsley.