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. Recipe by: www.recipesonline Posted to KitMailbox Digest by Cairn Rodrigues
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 5|
|Calories from Fat: 443 (64%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1290.7mg||397 %|
|Sodium 589.3mg||20 %|
|Potassium 487.8mg||13 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 20.3g|
|Protein 41.3g||59 %|
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Calories per serving: 691
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