|Butter||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Light cream/Half half||1⁄2 Cup (8 tbs)|
Place eggs in a saucepan of cold water.
Bring to a boil and simmer for 8 minutes, then drain.
Peel and finely chop onions.
Melt butter in a skillet, add onions, cover and cook until golden over a low heat (about 15 minutes).
Sprinkle with curry powder and cook for 2 minutes, stirring.
Pour in the broth and simmer for 10 minutes.
Mix cornstarch and cream or half-and-half together well, then stir into curry mixture with seasoning.
Heat gently but do not boil.
Shell eggs and cut in half lengthwise.
Remove yolks with a spoon and mash yolks and a little of the curry mixture together with a fork.
Spoon back into egg whites.
Place eggs in curry sauce and heat through without boiling.
Serve with rice or hot buttered toast.