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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Ingredients:
1 medium onion, peeled, chopped |
2 -3 tablespoons oil |
2 tablespoons flour |
1 tablespoon curry powder |
salt |
2 cups stock (or 1 bouillon cube and 2 cups water) |
1 large apple, peeled, cored, diced |
1 tablespoon worcestershire sauce |
4 hard-boiled eggs |
2 cups freshly cooked rice |
chutney |
8 red pimiento strips |
Directions:
1. Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
2. Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
3. Add stock gradually; stir until boiling.
4. Add apple and Worcestershire sauce; cover.
5. Simmer gently 15 to 20 minutes.
6. Add eggs; heat through.
7. Place rice on large platter; arrange eggs and sauce on top.
8. Crisscross pimiento strips over egg.
9. Serve with chutney.
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