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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I had forgotten about this recipe and came across it again today. I remember the family liking this dish so I am about to start making it again. This is a great recipe if you have fresh eggs to use up! Ingredients:
6 hard-boiled eggs, shelled |
2 shallots, finely diced |
60 g butter |
1/3 cup plain flour |
2 -3 teaspoons curry powder |
3 1/2 cups milk (about) |
1 teaspoon dijon mustard |
1 lime, juice of |
salt |
white pepper |
Directions:
1. Cut shelled eggs in half.
2. Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
3. Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
4. 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).
5. Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
6. Serve.
7. TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.
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