Golden Eggs

Golden Eggs

Quick and easy to make, halved boiled eggs teamed with a mild curry sauce.

Core recipe

Points plan 9½ pts the whole recipe (original points)

2½ pts per serving

1 tbsp olive oil

1 onion, finely chopped

1" piece fresh ginger, peeled & grated

1 tsp ground cumin

½ tsp garma masala

3 tbsp tomato puree

1 tsp curry powder (any type)   or more to your taste

1 tbsp lemon juice

50g extra light philadelphia

100g 0% total greek yogurt

150ml veg stock

4 medium eggs, hard boiled

salt & pepper

1 tbsp chopped fresh coriander

Heat the oil and fry the onion for 4 mins until soft.  Add ginger and cook 1 min.  Stir in spices, curry powder, tomato puree, lemon juice, and stock.  Bring to a gently simmer and cook 5 mins.

Halve the eggs and arrange on serving plate.  Stir in the extra light philadelphia and yogurt and heat gently....DO NOT BOIL.  Season the sauce and remove from heat.  Stir in fresh coriander.  Serve with the eggs.