An interesting side dish for spicier meals, accompanying rice and similar. Works well with a pick and mix meal.
6 hard-boiled eggs
1 cooking apple
1 tspn curry powder
1 dssrtspn of flour
1 oz of butter
Salt to taste
Finely dice the onion and apple, and fry them in the butter in a larger pan until brown.
Add 1/2 pint of water and a little salt.
Smooth the curry and flour with a little cold water, and thicken the sauce with it.
Let it simmer for 10 minutes, then rub through a sieve.
Return the sauce to the pan, shell the eggs, and heat them up in the sauce; serve very hot on a flat dish.
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