Egg Curry

2 tablespoons curry powder
1 cup onion, finely chopped
2 tablespoons butter
1 tablespoon flour
1 cup milk
8 hard-cooked eggs, chopped
4 toasted English muffins
Fresh cilantro or parsley, chopped

Saute the onion in the butter until soft. Stir in the curry and flour and
heat for an additional 2 minutes. Slowly add the milk, stirring constantly,
until the sauce thickens. Add the chopped eggs and heat thoroughly. Pour over
the muffins, garnish with the cilantro or parsley and serve.

Serves 4

from The Fiery Cuisines

Source: <http://www.cookingboard.com/showthread/t-35527.html>

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