31 may

Curried Eggs

Mrs TL Purvis, Kickabel Branch

SERVES 4

60 g (¼ cup) butter

2 onions, peeled and very finely chopped

3 teaspoons curry powder, or to taste

35 g (¼ cup) plain flour

560 ml (2¼ cups) milk, heated

8 large hard-boiled eggs, peeled and thickly sliced

2 tablespoons finely chopped parsley

hot buttered toast, to serve

Heat the butter in a saucepan over medium heat. Add the onion and cook, stirring often, for 5–6 minutes, or until onion has softened. Add the curry powder and cook, stirring, for 1 minute, or until fragrant. Add the flour and stir for 1–2 minutes.

Add the milk a little at a time, stirring constantly, allowing the mixture to simmer between additions. When all the milk is added, cook over low heat, stirring to prevent lumps forming, for 4–5 minutes, then season to taste with salt and pepper.

Add the sliced eggs and parsley, stirring gently to combine. Cook for a few minutes to allow eggs to heat through. Serve on hot buttered toast.