Creamy Curried Eggs
A word from the cook
Prepare sauce up to a day before required. Add parsley just before heating. Boil eggs several hours beforehand.
15 hard-boiled eggs
1/2 cup plain flour
3 cups milk
300ml carton cream
2 tblspns mango chutney
2 tspns curry powder
1/3 cup chopped parsley
- Melt butter in pan, add flour and stir over heat for 1 minutes.
- Gradually stir in milk and cream, bring to boil, stirring until thickened.
- Reduce heat, add chutney, curry powder and parsley, simmer 10 minutes, uncovered.
- To serve, slice eggs, arrange over toast, top with sauce.