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Curried Eggs
Your favourite curry sauce is just right for eggs and
can serve 1 to 8 people easily for almost any meal.
Serves 4.
Hard boil 8 Scottish eggs shell them and keep covered with warm water.
Peel and slice 2 large onions fry them gently in 2oz (50g) lard or dripping
for about 10 minutes till soft.
Stir in 3 table spoons curry powder and 1 table spoon of flour cook gently 1-2 min.
Peel, core & chop 1 large cooking apple add to the pan and cook 2-3 min.
Mix in 1pt (500g) stock stir until boiling reduce heat.
Then add 1 table spoon chutney, 1 table spoon brown sugar, juice of 1/2 lemon
salt to taste.
Simmer 25 to 30 minutes stirring occasionally. Strain sauce into a clean pan
and add 4 table spoon single cream, heat without boiling
Cook 8oz (250g) long grain rice about 15 minutes till soft. Strain and
spread in serving dish to keep hot.
Dry the eggs cut 7 in half length wise arrange on top of rice and cover with hot sauce.
Slice remaining egg and serve on top of the curry to garnish.
