CURRIED CREAMY EGGS
2/3 cup melted butter
2 medium onions, cut in half and sliced
1/4 teaspoon salt
4 tablespoons flour
2 tablespoons curry powder
1 3/4 cups chicken broth
12 hard-cooked eggs
6 English muffins, split and toasted
In a sauté pan cook onion in 5 tablespoons butter until tender. Blend
in salt, curry powder and remaining butter. Stir in flour gradually.
Blend in chicken broth; cook slowly until creamy. Add whole eggs,
and cook for 15 minutes or until bubbly. To serve, place on individual
plates 2 muffin halves. Spoon 2 eggs
and sauce on each serving. Sprinkle with paprika. Makes 6 servings.
This is a wonderful and unique recipe to serve for a Sunday brunch.
easily doubles for a larger crowd.