This is a great way to use up eggs. The easy curry sauce adds zip to normally bland eggs. It is traditionally served over hot rice or toast points for a filling meal. May be eaten for breakfast or as an entree.
- Melt the butter in a medium nonreactive skillet, add the onion and saute over low heat until the onion is clear.
- Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes.
- Off the heat, gradually stir in the broth and milk, stirring until smooth.
- Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes.
- The sauce should be slightly thickened and smooth.
- Taste for seasoning and adjust.
- Cut the hard-boiled eggs into quarters and add to the sauce.
- Cook just until the eggs are hot, but do not boil.
- Just before serving stir in a drop or two of fresh lemon juice.
- Serve over hot rice or toast points.
Source: "Fashionable Food" by Sylvia Lovegren (MacMillan). Reprinted with permission.