Curried Cream Eggs Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Apple | 1 Small, chopped | |
| Onion | 1 Small, chopped | |
| Flour | 1/4 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| 1 1/2 cups chicken hroth | ||
| Curry powder | 1/4 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| 12 hard boiled eggs, sliced toast points or puff pastry patty shells | ||
Directions
Melt butter in a skillet and saute apple and onion over medium heat until tender. Stir in flour, blending until smooth.
Slowly add cream and chicken broth, stirring until smooth and thickened. Sprinkle in curry powder, salt, and pepper. Stir until blended. Simmer for 8 minutes.
Gently fold in hard boiled eggs until well combined with sauce.
Serve over toast points or fill warm baked patty shells with mixture. Garnish with fresh parsley.
Slowly add cream and chicken broth, stirring until smooth and thickened. Sprinkle in curry powder, salt, and pepper. Stir until blended. Simmer for 8 minutes.
Gently fold in hard boiled eggs until well combined with sauce.
Serve over toast points or fill warm baked patty shells with mixture. Garnish with fresh parsley.
Chef
