John Myers
Eggs in Mushroom and Pea Curry Sauce
The perfect eggs in mushroom and pea curry sauce recipe with a picture and simple step-by-step instructions.
- 4 Spring onions fresh
- 1 size Fresh shallot
- 300 g Mushrooms brown
- 2 tbsp Butter
- 2 tsp Curry hot
- 2 tbsp Flour
- 400 ml Vegetable broth
- 200 ml Cream
- 200 g Frozen peas
- 200 g Seasoned salt from my KB
- 200 g Garlic pepper from my KB
- 1 pinch Sugar
- 1 pinch Chopped dill
- Telly cherry pepper
- 8 Eggs (L)
- Clean the spring onions and cut into oblique rings. Peel the shallot and cut into fine wedges. Clean and quarter the mushrooms.
- Heat the butter in a pan and brown the mushrooms, then add the spring onions and shallots. Sprinkle with curry and toast briefly. Then dust the flour over it, stir a little and gradually add vegetable stock while stirring! Bring to the boil briefly, then season with seasoned salt, garip pepper, sugar, dill, pepper and top off with cream!
- Cook the eggs until they are waxy! 5-8 minutes! Depending on the desired softness! Peel and halve the eggs. Serve with mushroom and pea sauce!
- There was also roughly mashed potatoes! But also goes well with rice! 🙂
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