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Curried Creamed Eggs with Asparagus
Posted by Peggy on April 4, 2010
Recipe: Curried Creamed Eggs with Asparagus
6-8 extra-large hard-cooked eggs (we used leftover Easter eggs)
2 tablespoons unsalted butter
1 tablespoon minced shallot or onion
2 tablespoons curry
2 tablespoons all-purpose flour
2 cups milk
4-6 English Muffins, toasted
12 asparagus spears, woody stems trimmed and blanched
Peel and chop eggs. Reserve.
Melt butter in saucepan, sauté shallots or onion until softened, 2-3 minutes. Stir curry into onion mixture. In a small bowl, whisk flour into milk eliminating all lumps. Slowly whisk the milk and flour mixture bringing the sauce to a low boil. Let flour milk mixture cook 4-5 minutes, occasionally whisking.
Reduce heat and stir chopped eggs into the sauce; heat. Season to taste with kosher salt and freshly ground pepper and cayenne, if desired.
Serve over English Muffins and garnish with criss-crossed asparagus.
Number of servings (yield):
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