Eggs in Fruity, Creamy Curry Sauce

Name: Eggs in Fruity, Creamy Curry Sauce
Cuisine: South African
Ingredients: 6-8 eggs; 50 ml butter or margarine; 50 ml finely chopped onion; 10 ml curry powder; 75 ml cake flour; 400 ml milk; 125 ml cream; 30 ml chutney; 5 ml vinegar or a little to taste; 2 ml salt

Nicolette Petersen @nixpete001

"A sauce which will elevate the humble boiled egg to an irresistible treat."

Nicolette Petersen @nixpete001

"A sauce which will elevate the humble boiled egg to an irresistible treat."

Saved

Ingredients

6-8eggs
50 mlbutter or margarine
50 mlfinely chopped onion
10 mlcurry powder
75 mlcake flour
400 mlmilk
125 mlcream
30 mlchutney
5 mlvinegar or a little to taste
2 mlsalt

Saved

Steps

1

Place the eggs into cold water and bring to the boil slowly.
2

Boil gently for 10 minutes, rinse under cold running water, crack the shells and peel. Half or quarter the eggs.
3

Place the butter or margarine, onion and curry powder in a saucepan and sauté gently for 3 minutes. Remove from heat and stir in the flour and milk. Bring to the boil, stirring constantly until smooth and thickened.
4

Add the cream, chutney and vinegar and simmer for 5 minutes more. Add the eggs and heat through.
5

Spoon the eggs and sauce over rice or toasted bread.