Curried Eggs

• 40g (1 1/2oz) butter
• 1 onion, small, finely chopped
• 1 T flour
• 3/4 c milk
• 2 t (or more) curry powder
• 4 eggs, hard-boiled

Put the butter in a saucepan and saute onion without browning it. Sprinkle in flour and curry powder, cook for a few minutes, then gradually stir in milk. Season with salt and cook till it thickens. Shell the eggs, cut in halves, put in mix, and heat before serving.

Time: 20 minutes
Source: Edmonds Cook Book, page 70