Curried Eggs



6 to 8 hard-boiled eggs, peeled and sliced

4 Tbs butter or margarine

1/2 cup diced onion

4 Tbs flour

1 Tbs curry powder

2 cups milk

4 to 6 slices bread, toasted



Melt the butter or margarine in a saucepan over moderate heat. Add

the onion and curry powder and cook for 5 minutes, stirring

frequently, until the onion is soft but not brown. Add the flour and

cook an additional 2 minutes, stirring frequently. Add the milk, 1/2

cup at a time, stirring until the mixture becomes thick and comes to a

boil. Add the sliced eggs and stir very gently so as to break the egg

yolks as little as possible. Remove from the heat and let sit for 2

or 3 minutes until the eggs are warm through. Serve on top of toast.



Serves 4 to 6.