Curried Eggs Over Toast Food

EASY CURRIED EGGS ON TOAST

Steps:

• In a saucepan, over low-medium heat, melt/combine unsalted butter and olive oil; then whisk in whole wheat pastry flour.
• Slowly add nonfat milk, whisking constantly to avoid lumps--and continue to cook and whisk until sauce is smooth and thickened.
• Stir in chopped hard-boiled eggs, curry powder, salt, and freshly ground black pepper, and cook until thoroughly warmed; then remove from heat and cover.
• Toast whole wheat bread, top with curried egg mixture, and serve.

CURRIED EGGS ON TOAST

Steps:

• Saute the carrot and onion in the butter for 15 minutes.
• Use low heat you do not want to brown the veggies.
• Add flour and curry.
• Stir and heat to a smooth paste.
• Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
• Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
• Poach the eggs (or use hard boiled eggs cut in half lengthwise).
• Place eggs on toast and pour over the sauce.
• Garnish with fresh parsley and dust with paprika (optional).

CURRIED EGGS

Steps:

• Cut shelled eggs in half.
• Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
• Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
• Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
• Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
• Serve.
• TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.

CURRIED EGGS

Steps:

• Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
• Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

CURRIED EGG ON TOAST

Steps:

• Cook bacon, set aside.
• Spray 5" skillet. Crack one egg in small mixing bowl. Add a pinch of fresh curry powder and mix well with a fork. Pour into skillet and cook over med. Heat until cooked thru (2 or 3 min).
• At the same time, begin making toast. Spread toast with Kraft Mayo, slip egg over toast, salt & pepper. Serve with bacon on the side.