Old-fashioned curried eggs!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Serve curried eggs over toast.

Cook's Note:

Skim or 2% milk can be used for a lighter version or half-and-half may be used for a rich version.

Nutrition Facts

286 calories; protein 13.8g 28% DV; carbohydrates 19.4g 6% DV; fat 16.6g 26% DV; cholesterol 339.4mg 113% DV; sodium 328.8mg 13% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/22/2018
Mom used to make curried eggs. Hers were chopped so that's what I did and it brought back memories. Didn't quite taste as good as moms but it did the trick Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/22/2018
Mom used to make curried eggs. Hers were chopped so that's what I did and it brought back memories. Didn't quite taste as good as moms but it did the trick Read More
Rating: 5 stars
08/05/2015
I used skim milk and instead of putting the eggs in the sauce i poured the hot sauce over the eggs... I didnt want to stir the eggs and have them crumble up. Curry and eggs are a new favorite.. thanks Topped with a few green onions Read More