Try this Curried Eggs recipe, or contribute your own.
Suggest a better descriptionMelt 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 | ||
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Calories: 691 | ||
Calories from Fat: 443 (64%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 691
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