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Ingredients20 m servings 285
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.
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- 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 19.4 13.8 339 329 Full nutrition
ReviewsRead all reviews 2
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