Curried Eggs

Name: Curried Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 medium onion, peeled, chopped; 2 -3 tablespoons oil; 2 tablespoons flour; 1 tablespoon curry powder; salt; 2 cups stock (or 1 bouillon cube and 2 cups water); 1 large apple, peeled, cored, diced; 1 tablespoon Worcestershire sauce; 4 hard-boiled eggs; 2 cups freshly cooked rice; chutney; 8 red pimiento strips

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Recipe by mersaydees

This is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon.

READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

medium onion, peeled, chopped
2 -3

tablespoons oil
2

tablespoons flour
1

tablespoon curry powder
salt
2

cups stock (or 1 bouillon cube and 2 cups water)
1

large apple, peeled, cored, diced
1

tablespoon Worcestershire sauce
4

hard-boiled eggs
2

cups freshly cooked rice
chutney
8

red pimiento strips

DIRECTIONS

Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
Add stock gradually; stir until boiling.
Add apple and Worcestershire sauce; cover.
Simmer gently 15 to 20 minutes.
Add eggs; heat through.
Place rice on large platter; arrange eggs and sauce on top.
Crisscross pimiento strips over egg.
Serve with chutney.

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