8 hard boiled eggs
3 oz butter
2 onions, chopped
2 tsp curry powder
3 tbsp flour
2 cups water
2 beef stock cubes
2 tbsp chutney
salt, pepper
chopped parsley

Instructions:

1. Heat butter in pan, add onions and saute until golden brown. Add curry powder and flour, stir over low heat 1 minute. Remove from heat, add water and crumbled stock cubes, stir until combined. Return pan to heat, stir until sauce boils and thickens.
2. Add chutney, salt and pepper. Simmer uncovered for 15 minutes. Push sauce through sieve, discard pulp. Return sauce to pan over low heat.
3. Shell and halve eggs. Place on buttered toast and pour over sauce.

NOTE: As an alternative, don’t sieve mixture, but pour over eggs on top of rice.