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.
