Indian Egg Curry
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
curry powder
|
|
1 | cup |
onions
finely chopped |
|
2 | tablespoons |
butter
|
|
1 | tablespoon |
all-purpose flour
|
|
1 | cup |
milk
|
|
8 | each |
egg, hard-boiled
chopped |
* |
4 | each |
english muffins
toasted |
* |
1 | x |
cilantro
fresh, chopped or parsley |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
curry powder
|
|
237 | ml |
onions
finely chopped |
|
3E+1 | ml |
butter
|
|
15 | ml |
all-purpose flour
|
|
237 | ml |
milk
|
|
8 | each |
egg, hard-boiled
chopped |
* |
4 | each |
english muffins
toasted |
* |
1 | x |
cilantro
fresh, chopped or parsley |
* |
Directions
Sauté onion in butter until soft.
Stir in curry and flour and heat an additional 2 mins.
Slowly add the milk, stirring constantly as sauce thickens.
Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.