Curried eggs on toast is a cost effective main meal that is tasty, filling, and unusual. It's great to serve it right after Easter to use up all the hard boiled eggs but this dish is good any time of year. It goes well with a green salad or with fresh cooked green peas. This recipe serves 6 people.
Instructions
1. Boil one dozen eggs for 20 minutes or until they are hard boiled. Peel the eggs and rinse them in cold water to make sure that all the little pieces of egg shell are off.
2. Peel and slice the onions into long pieces that are about 1/4 inch wide.
3. Melt one stick of butter in a large saucepan. Toss in the onions and allow them to cook for about five minutes, stirring constantly. Dump in 1/4 cup white flour and stir until the flour has absorbed all of the butter. It will look pastey. Pour in 2 cups of milk. Stir constantly until the milk thickens. This is the basic recipe for a white sauce which you can adapt for many soups, sauces, and gravies. Reduce the heat and continue to monitor the pot to make sure that the sauce does not stick to the bottom.
4. Hold the egg slicer over the pot and press down over each peeled hard boiled egg so that the slices drop into the sauce. Gently stir to combine the eggs. Add 2 tablespoons of yellow curry powder. Stir gently. You want to combine the ingredients without damaging the egg slices. The mixture will turn a bright yellow. Cover and keep warm until you are ready to serve the curried eggs on toast.
5. Toast 12 slices of white bread but do not butter them. Place the dry toast on individual dinner plates and spoon a generous portion of the hot curried egg mixture over the toast. Serve piping hot with salt to taste.
Tags: hard boiled, make sure, make sure that, sure that
