Curried Eggs I
A dish built around “hard-boiled” eggs and butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 “hard-boiled” eggs
- 30 ml butter
- 30 ml flour
- 1 ml salt
- 2 ml curry powder
- 1 ml pepper
- 240 ml hot milk
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup hot milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in sauce.
Nutrition (estimated, per serving)
| Calories | 628 |
|---|---|
| Protein | 28.6 g |
| Fat | 45.5 g |
| Carbs | 25.5 g |
| Fiber | 1.1 g |
| Sodium | 912 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States