- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon curry powder
- 1/8 teaspoon ground black pepper
- 1 cup hot milk
- 6 hard-boiled eggs, peeled and cut into eighths
- 4 slices toast
- Melt butter in a skillet over medium-high heat; add flour, curry powder, and pepper. Cook and stir butter-flour mixture until smooth, 1 to 2 minutes. Gradually pour milk into butter-flour mixture while continuously stirring until curry sauce is smooth and thickened, about 5 minutes. Mix eggs into sauce and cook until eggs are heated, 2 to 3 minutes.
- Serve curried eggs over toast.
04/11/2018
recipepes.com
Curried Eggs Over Toast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
