Curried Cream Eggs
|Butter||1⁄4 Cup (4 tbs)|
|Apple||1 Small, peeled, cored and chopped|
|Onion||1 Small, chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Hard boiled eggs||12 , sliced|
|Toast points/Puff pastry patty shells||1 Dozen (Adjust Quantity As Needed)|
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.