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Curried Eggs

Contributed by: Chris WebAdmin. of


  • 6 to 8 hard-boiled eggs, peeled and sliced or quartered
  • 4 Tbs butter or margarine
  • 1/2 cup diced onion
  • 4 Tbs flour
  • 1 Tbs curry powder
  • 2 cups milk
  • 4 to 6 slices bread, toasted


Melt the butter or margarine in a saucepan over moderate heat.

Add the onion and curry powder and cook for 5 minutes, stirring frequently, until the onion is soft but not brown. Add the flour and cook an additional 2 minutes, stirring frequently.

Add the milk, 1/2 cup at a time, stirring until the mixture becomes thick and comes to a boil. Add the sliced or quartered eggs and stir very gently so as to break the egg yolks as little as possible.

Remove from the heat and let sit for 2 or 3 minutes until the eggs are warm through.

Serve on top of toast.

Serving Size: Serves 4 to 6.

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