Classic Curried Eggs
|Onions||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tart apple||1 Small, cored and diced|
|Curry powder||2 Teaspoon|
|Milk||8 Fluid Ounce|
|Double cream||2 Fluid Ounce|
|Black pepper||1⁄4 Teaspoon|
|Hard boiled eggs||4 , halved|
|Slivered almonds||3 Tablespoon, toasted|
Place the raisins in a small bowl and cover with boiling water.
Soak them for 10 minutes, then drain.
Meanwhile, in a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions, garlic and apple to the pan.
Cook, stirring occasionally, for 7 minutes, or until the onions and apple are soft but not brown.
With a wooden spoon, stir the flour and curry powder into the pan.
Cook, stirring, for 3 minutes.
Remove the pan from the heat and stir in the milk.
Return the pan to the heat.
Cook, stirring, for 3 to 4 minutes or until the sauce has thickened.
Stir in the cream, salt and pepper.
Carefully fold the egg halves into the sauce.
Simmer the sauce for 4 to 5 minutes, or until the eggs are thoroughly heated.
Remove the pan from the heat.