John Myers
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Eggs with Curry Sauce and Curry Potatoes
The perfect eggs with curry sauce and curry potatoes recipe with a picture and simple step-by-step instructions.
Eggs:
- 3 piece Eggs
Currysauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 1 tbsp Mild curry powder
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 200 ml Milk
- 50 ml Orange juice
- 4 tbsp Cream
- 1 tbsp Sweet soy sauce
- 0,5 tsp Sambal oelek
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 Splash Lemon juice
- 150 g Peas frozen
- 100 g 1/2 rote Paprika
Curry potatoes:
- 400 g Waxy new potatoes (here: 8 pieces!)
- 1 tsp Salt
- 1 tsp Mild curry powder
Eggs:
- Boil eggs (3 pieces) hard, quench, peel and cut in half lengthways.
Currysauce:
- Heat the butter (2 tbsp) in a saucepan, sprinkle with flour (2 tbsp) and mild curry powder (1 tbsp) and sweat, gradually deglaze with the liquid (200 ml vegetable stock + 200 ml milk + 50 ml orange juice). Refine with cream (4 tbsp) and sprinkle with sweet soy sauce (1 tbsp), sambal oelek (½ tsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and lemon juice (1 splash) Spice up. Let everything simmer for a few minutes. Stir it every now and then. Clean and wash the peppers. Dice into small cubes and add to the curry sauce with the peas. Let everything simmer for another 5 minutes.
Curry potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon of salt) with mild curry powder (1 teaspoon) for about 20 minutes and drain.
Serve:
- Divide the curry sauce on 2 plates, add the half eggs (3 halves each) and the potatoes (4 pieces each) and serve.
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