Eggs in Curry Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 carrot (s)
- 3 spring onion (s)
- 8 medium egg (s)
- 2 tablespoon butter
- 1 tablespoon curry
- 2 tablespoon flour
- 100 g cream
- 1 teaspoon vegetable stock, grained
- 150 g peas, frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean and wash the carrots and spring onions. Halve the carrots lengthways and slice, cut the spring onions into rings.
- Boil the eggs for about 8 minutes.
- Fry the onions in the butter. Add the carrots and 2/3 of the spring onions and fry for about 2 minutes. Dust the curry and flour over the vegetables and sweat while stirring. Stir in ½ l water, the cream and the granulated stock, bring to the boil and simmer for a few minutes. Add the peas and simmer for about 3 - 4 minutes. Season the sauce with salt, pepper and curry.
- Rinse the eggs, peel, cut in half and add to the sauce. Serve sprinkled with the remaining spring onions.
- Rice tastes good with it.
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