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Curried Eggs Over Toast


"Old-fashioned curried eggs!"
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20 m servings 285 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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

Per Serving: 285 calories; 16.6 g fat; 19.4 g carbohydrates; 13.8 g protein; 339 mg cholesterol; 329 mg sodium. Full nutrition

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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.....