Easy Curried Eggs on Toast |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Comfort food from college days...remembered and reinvented. And a pretty good way to use up extra hard boiled eggs too! (Adapted from BarbaraK's wonderful Creamed Tuna On Toast recipe.) Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1/8 cup whole wheat pastry flour |
1 cup nonfat milk |
4 hard-boiled eggs, peeled and chopped |
3/4 teaspoon curry powder (mccormick) |
3/8 teaspoon salt |
1/8 teaspoon fresh ground pepper |
4 slices whole wheat bread |
Directions:
1. In a saucepan, over low-medium heat, melt/combine unsalted butter and olive oil; then whisk in whole wheat pastry flour.
2. Slowly add nonfat milk, whisking constantly to avoid lumps-and continue to cook and whisk until sauce is smooth and thickened.
3. Stir in chopped hard-boiled eggs, curry powder, salt, and freshly ground black pepper, and cook until thoroughly warmed; then remove from heat and cover.
4. Toast whole wheat bread, top with curried egg mixture, and serve.
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