Creamy Curried Eggs Recipe
Ingredients
| Eggs | 15 , boiled | |
| Butter | 60 Gram (SAUCE) | |
| Plain flour | 1/2 Cup (16 tbs) (SAUCE) | |
| Milk | 3 Cup (16 tbs) (SAUCE) | |
| 300ml carton cream | ||
| Mango chutney | 2 Tablespoon (SAUCE) | |
| Curry powder | 2 Teaspoon (SAUCE) | |
| Parsley | 1/3 Cup (16 tbs), chopped (SAUCE) | |
Directions
Melt butter in pan, add flour and stir over heat for 1 minute.
Gradually stir in milk and cream, bring to boil, stirring until thickened.
Reduce heat, add chutney, curry powder and parsley, simmer 10 minutes, uncovered.
To serve, slice eggs, arrange over toast, top with Sauce.
Gradually stir in milk and cream, bring to boil, stirring until thickened.
Reduce heat, add chutney, curry powder and parsley, simmer 10 minutes, uncovered.
To serve, slice eggs, arrange over toast, top with Sauce.
Chef
