Curried Eggs

Curried Eggs

Another 1983 WW

Serves 2

4 eggs

Curry sauce

2 tsp oil

4 oz onion, finely diced

1 med apple, peeled, cored and finely diced

1 tbsp lemon juice

2-3 tsp curry powder

10 fl oz chicken stock made with 1 cube

2 tsp cornflour, mixed to a paste with water

4 oz cooked rice

Cook eggs 10 min in boiling water, drain and cover with cold water. 

Heat oil in non-stick pan, add onion and apple and saute for 2 min.  Add lemon juice, curry powder stock, bring to the boil, cover and cook until contents are soft, 20 min. Cool a little and then pour into blender and puree. Return to saucepan, add cornflour, reheat to boiling and cook for 2 min.

Shell eggs, cut in halves, arrange on serving plate, pour over sauce. Divide equally and serve each portion with 2 oz rice.

Each serving equates to;

2 eggs, 1 fat, 2 oz veg, 1/2 fruit, 2 extras, 1 grain