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Curried Eggs On Asparagus

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Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Flour 3 Tablespoon
  Curry powder 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Chicken stock/1 chicken bouillon cube dissolved in 1 cup boiling water 1 Cup (16 tbs)
  Hard cooked eggs 9
  Fresh asparagus 2 Pound
  Paprika To Taste
  Toast points 1 Teaspoon
Directions

Heat butter in saucepan.
Add onion and cook gently, stir for 3 minutes.
Sprinkle in flour, curry powder, salt and pepper and cook gently, stir for 3 minutes more.
Remove pan from heat.
Add milk and chicken stock all at once, stirring to blend.
Return to moderate heat and continue cooking and stirring until thickened and smooth.
Peel and quarter the eggs lengthwise.
Add to sauce and heat well.
Lay hot cooked asparagus on large serving dish or on individual serving plates.
Spoon sauce and eggs over.
Sprinkle with paprika.
Garnish plates with toast points.
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Braising
Dish: 
Curry
Interest: 
Everyday

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