Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a traditional Danish Smorgasbord dish. It is very versatile I sometimes put a layer of steamed spinach in a casserole, leave out the toast,put boiled eggs onto the spinach, pour in the sauce and broil for 5-10 minutes

Ingredients Nutrition

Directions

  1. Saute the carrot and onion in the butter for 15 minutes.
  2. Use low heat you do not want to brown the veggies.
  3. Add flour and curry.
  4. Stir and heat to a smooth paste.
  5. Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
  6. Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
  7. Poach the eggs (or use hard boiled eggs cut in half lengthwise).
  8. Place eggs on toast and pour over the sauce.
  9. Garnish with fresh parsley and dust with paprika (optional).
Most Helpful

5 5

Bergy, thank you. This one is a "keeper". I piled spinach onto the toast, covered the spinach with choppped hard-boiled eggs, then poured on the sauce. Tasty! (I'm also looking foreward to pampering myself with Rital's adaptation.)

5 5

I`m eating this as I post the review. I cut the recipe way back (Just for one)I did make for breakfast.I did use a lot of curry, water instead of broth and cream instead of milk.Served on a bed of spinach! What a way to start the day!

5 5

Loved this - 1/2 the recipe - tweaked it a bit. Made scrambled eggs with the 4 eggs (don't like my eggs looking at me!) and put on a bed of cooked rice instead of toast. But the sauce and the basic idea was all Bergy's. We loved this as a quick dinner that incorporated curry, eggs and spinach - so healthy, so good.