Ingredients
-
8
-
8
-
-
1
-
1
-
2
-
4
-
1 1/2
-
1
-
1/2
-
1
-
1 1/4
-
-
-
Directions
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). |
