Directions:
- Cut shelled eggs in half.
- Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
- Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
- Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
- Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
- Serve.
- TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.86 Kcal (1184 kJ) | ||
| Calories from fat | 138.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.44g | 24% | |
|---|---|---|---|
| Cholesterol | 210.86mg | 70% | |
| Sodium | 321.12mg | 13% | |
| Potassium | 452.35mg | 10% | |
| Total Carbs | 23.83g | 8% | |
| Sugars | 10.84g | 43% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 13.28g | 27% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 247.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 106.57 Kcal (446 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 24% | |
|---|---|---|---|
| Cholesterol | 79.44mg | 70% | |
| Sodium | 120.98mg | 13% | |
| Potassium | 170.42mg | 10% | |
| Total Carbs | 8.98g | 8% | |
| Sugars | 4.08g | 43% | |
| Dietary Fiber | 1g | 11% | |
| Protein | 5g | 27% | |
| Vitamin C | 2.4mg | 10% | |
| Iron | 0.7mg | 10% | |
| Calcium | 93.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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