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Ingredients20 m servings 285 cals
Original recipe yields 4 servings
- 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.
- 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.
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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