Curried Eggs Over Toast Recipes

Steps:

• 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).

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Steps:

• In a saucepan, over low-medium heat, melt/combine unsalted butter and olive oil; then whisk in whole wheat pastry flour.
• Slowly add nonfat milk, whisking constantly to avoid lumps--and continue to cook and whisk until sauce is smooth and thickened.
• 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.
• Toast whole wheat bread, top with curried egg mixture, and serve.

Steps:

• Melt margarine in a frying pan over medium heat and cook celery and peppers until soft.
• Add flour and milk and stir until thickened.
• Add diced egg and spices and cook until heated through and creamy.
• Serve over toast.

Steps:

• Cook bacon, set aside.
• Spray 5" skillet. Crack one egg in small mixing bowl. Add a pinch of fresh curry powder and mix well with a fork. Pour into skillet and cook over med. Heat until cooked thru (2 or 3 min).
• At the same time, begin making toast. Spread toast with Kraft Mayo, slip egg over toast, salt & pepper. Serve with bacon on the side.

Steps:

• Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
• Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

Steps:

• Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
• In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.

Steps:

• Hard-boil and peel the eggs, then slice in half length-ways.
• Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
• Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
• Try not to eat them all before the guests arrive! :-).