Ingredients
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8 eggs (poached or hard boiled)
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8 pieces of toasted bread
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1 carrot, scraped & grated
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1 cup onion, finely minced
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2 tablespoons butter or 2 tablespoons margarine
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4 tablespoons flour
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1 1/2 teaspoons curry powder (or a bit less)
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1 teaspoon Dijon mustard
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1/2 teaspoon fresh lemon juice
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1 cup chicken broth (consomme) or 1 cup vegetable broth (consomme)
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1 1/4 cups milk
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Instructions
- Saute the carrot and onion in the butter for 15 minutes.
- Use low heat you do not want to brown the veggies.
- Add flour and curry.
- Stir and heat to a smooth paste.
- Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
- Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
- Poach the eggs (or use hard boiled eggs cut in half lengthwise).
- Place eggs on toast and pour over the sauce.
- Garnish with fresh parsley and dust with paprika (optional).