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Curried Eggs On Toast

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Ingredients

Adjust Servings:
8 eggs (poached or hard boiled)
8 pieces of toasted bread
1 carrot, scraped & grated
1 cup onion, finely minced
2 tablespoons butter or 2 tablespoons margarine
4 tablespoons flour
1 1/2 teaspoons curry powder (or a bit less)
1 teaspoon dijon mustard
1/2 teaspoon fresh lemon juice

Nutritional information

438
Calories
185 g
Calories From Fat
20.6 g
Total Fat
8.9 g
Saturated Fat
449.1 mg
Cholesterol
728.3 mg
Sodium
41.7 g
Carbs
2.7 g
Dietary Fiber
5.4 g
Sugars
20.9 g
Protein
163g
Serving Size

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Curried Eggs On Toast

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    Cuisine:

    Loved this - 1/2 the recipe - tweaked it a bit. Made scrambled eggs with the 4 eggs (don't like my eggs looking at me!) and put on a bed of cooked rice instead of toast. But the sauce and the basic idea was all Bergy's. We loved this as a quick dinner that incorporated curry, eggs and spinach - so healthy, so good.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Curried Eggs on Toast,This is a traditional Danish Smorgasbord dish. It is very versatile I sometimes put a layer of steamed spinach in a casserole, leave out the toast,put boiled eggs onto the spinach, pour in the sauce and broil for 5-10 minutes,Loved this – 1/2 the recipe – tweaked it a bit. Made scrambled eggs with the 4 eggs (don’t like my eggs looking at me!) and put on a bed of cooked rice instead of toast. But the sauce and the basic idea was all Bergy’s. We loved this as a quick dinner that incorporated curry, eggs and spinach – so healthy, so good.,Loved this – 1/2 the recipe – tweaked it a bit. Made scrambled eggs with the 4 eggs (don’t like my eggs looking at me!) and put on a bed of cooked rice instead of toast. But the sauce and the basic idea was all Bergy’s. We loved this as a quick dinner that incorporated curry, eggs and spinach – so healthy, so good.


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    Steps

    1
    Done

    Saute the Carrot and Onion in the Butter For 15 Minutes.

    2
    Done

    Use Low Heat You Do not Want to Brown the Veggies.

    3
    Done

    Add Flour and Curry.

    4
    Done

    Stir and Heat to a Smooth Paste.

    5
    Done

    Gradually Add All the Remaining Ingredients Starting With the Consomme, Stirring All the While to Prevent Any Lumps.

    6
    Done

    Simmer Approx 8 Minutes. Keep Hot While You Are Poaching the Eggs.

    7
    Done

    Poach the Eggs (or Use Hard Boiled Eggs Cut in Half Lengthwise).

    8
    Done

    Place Eggs on Toast and Pour Over the Sauce.

    9
    Done

    Garnish With Fresh Parsley and Dust With Paprika (optional).

    Avatar Of Michael Hayes

    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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