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
- 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.
- Add chutney, salt and pepper. Simmer uncovered for 15 minutes. Push sauce through sieve, discard pulp. Return sauce to pan over low heat.
- 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.