Summary

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

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Instructions

1. 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.
2. Boil the eggs for about 8 minutes.
3. 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.
4. Rinse the eggs, peel, cut in half and add to the sauce. Serve sprinkled with the remaining spring onions.
5. Rice tastes good with it.