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Eggs Curry
Eggs Curry
United States United States Cuisine
Shared by: Second Banana on 7/12/2016
Prep Time 0 Minutes
Process Time 20 Minutes
Overall Time 20 Minutes
Course Breakfast
Difficulty Intermediate
Preparation Style Stove Top
Additional Info:
This recipe serves 4
Scale this recipe to Servings

6 ea Eggs, hard-boiled
1/4 cup slivered Almonds
2 tablespoons Margarine
1 ea chopped Onion
1 clove crushed Garlic, fresh
1/2 cup chopped Celery
1 1/2 tablespoons Arrowroot flour
1 ea Eggplant
1 teaspoon Salt
1 1/2 teaspoons Curry powder
2 cups Milk, nonfat
4 ea toasted Bread
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Peel and thinly slice the hard-boiled eggs.

Brown almonds in margarine until golden brown. Remove to a paper towel. In same pan saute onion and celery until golden. Stir in arrowroot flour, salt, and curry powder. Gradually stir in milk. Cook, stirring constantly, until thick and smooth.

Stir in sliced egg; heat to boil. Place a slice of toast in the bottom of each of four individual, heated dishes. Divide eggs evenly over the toast and sprinkle with additional almonds.

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HARD BOILED EGGS ( Add to shopping list )

1 ea Egg

Place your egg in a deep pot and cover it with cold water. Turn your burner on high and let the water come to a rolling boil. Turn off the heat. Let the egg sit in the water on the burner for 10 minutes.