Curry Eggs Over Rice For Leftover Hard Boiled Eggs Food

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.

CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)

Steps:

• Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
• Heat a large saucepot over a medium heat and add oil.
• Add onion, ginger, garlic and saute until golden brown.
• Add spice mixture to the pot and stir well.
• (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
• Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
• Add to the pot and simmer 20 for minutes.
• Add pinch of sugar, salt, and pepper to taste.
• Cut eggs in half lengthwise and slide them into the sauce.
• Serve over rice, sprinkled with fresh chopped cilantro.

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

CURRIED EGGS WITH RICE

Steps:

• Cook rice according to package instructions; cover, and set aside.
• While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
• Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

CURRY CHEDDAR SCRAMBLED EGGS

Steps:

• Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
• Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

USING UP LEFTOVERS OVEN EGGS

Steps:

• Grease a 9-inch baking dish.
• Preheat oven to 375°F.
• Mix eggs with milk.
• Add the rest of the ingredients.
• Place in oven for about 30 minutes or until set.

CHETTINAD CURRY EGGS

Steps:

• Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
• Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
• Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
• If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
• Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
• Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
• Halve the eggs and put into the gravy, yolks uppermost.
• Serve with plain boiled rice and Chettinad Chicken curry.

EGG CURRY WITH TOMATOES AND CILANTRO

Steps:

• Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
• Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

HARD-BOILED EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

CURRIED RICE AND HAM

Steps:

• Saute onion in butter or margarine. Cut the eggs into slices.
• In bowl, mix rice, parsley, salt, curry and onion. Mix well.
• Grease a large baking pan. Line the ham slices on the bottom in a single layer.
• Spoon the rice mixture on top of the ham slices. Place the egg slices on top.
• Make sauce; Melt butter. In a bowl, Combine the cornstarch, curry and 1/3 C milk. Mix.
• stir the cornstarch mix into the butter. Add remaining milk. Bring to a boil, stirring constantly. Stir for 3 minutes.
• Pour this mixture over the eggs. Cover. Bake 375F for 30 minutes.
• Uncover. Bake for 10 more minutes.