Curried Eggs With Toast Recipes

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CURRIED EGGS



Curried Eggs image

Make and share this Curried Eggs recipe from Food.com.

Provided by Outta Here

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 eggs
4 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
2 tablespoons curry powder
2 tablespoons tomato paste
3/4 cup water
1 tablespoon lemon juice
salt & freshly ground black pepper, to taste
1 lemon, zest of
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
  • Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
  • Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
  • Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
  • Add lemon zest and parsley. Stir again and serve while hot.

CURRIED BROCCOLI & BOILED EGGS ON TOAST



Curried broccoli & boiled eggs on toast image

Eating eggs for breakfast will not only help keep you fuller for longer, they are a great source of protein and vitamin A which helps improve skin quality

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 8

½ tsp turmeric
1 tsp garam masala
½ tbsp rapeseed oil
200g Tenderstem broccoli
2 medium eggs
2 slices wholemeal sourdough
1 tbsp natural yogurt
1 tbsp pomegranate seeds

Steps:

  • Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
  • Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.

Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

CURRIED EGGS OVER TOAST



Curried Eggs Over Toast image

Old-fashioned curried eggs!

Provided by cassiopeia222

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon curry powder
⅛ teaspoon ground black pepper
1 cup hot milk
6 hard-boiled eggs, peeled and cut into eighths
4 slices toast

Steps:

  • Melt butter in a skillet over medium-high heat; add flour, curry powder, and pepper. Cook and stir butter-flour mixture until smooth, 1 to 2 minutes. Gradually pour milk into butter-flour mixture while continuously stirring until curry sauce is smooth and thickened, about 5 minutes. Mix eggs into sauce and cook until eggs are heated, 2 to 3 minutes.
  • Serve curried eggs over toast.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 19.4 g, Cholesterol 339.4 mg, Fat 16.6 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 7.4 g, Sodium 328.8 mg, Sugar 4.7 g

CURRIED EGGS ON TOAST



Curried Eggs on Toast image

This is a traditional Danish Smorgasbord dish. It is very versatile I sometimes put a layer of steamed spinach in a casserole, leave out the toast,put boiled eggs onto the spinach, pour in the sauce and broil for 5-10 minutes

Provided by Bergy

Categories     Breakfast

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 12

8 eggs (poached or hard boiled)
8 pieces of toasted bread
1 carrot, scraped & grated
1 cup onion, finely minced
2 tablespoons butter or 2 tablespoons margarine
4 tablespoons flour
1 1/2 teaspoons curry powder (or a bit less)
1 teaspoon Dijon mustard
1/2 teaspoon fresh lemon juice
1 cup chicken broth (consomme) or 1 cup vegetable broth (consomme)
1 1/4 cups milk
salt & pepper

Steps:

  • Saute the carrot and onion in the butter for 15 minutes.
  • Use low heat you do not want to brown the veggies.
  • Add flour and curry.
  • Stir and heat to a smooth paste.
  • Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
  • Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
  • Poach the eggs (or use hard boiled eggs cut in half lengthwise).
  • Place eggs on toast and pour over the sauce.
  • Garnish with fresh parsley and dust with paprika (optional).

Nutrition Facts : Calories 438, Fat 20.6, SaturatedFat 8.9, Cholesterol 449.1, Sodium 728.3, Carbohydrate 41.7, Fiber 2.7, Sugar 5.4, Protein 20.9

CURRY CHEDDAR SCRAMBLED EGGS



Curry Cheddar Scrambled Eggs image

An American classic with a nifty twist!

Provided by Dave Baker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

¼ teaspoon curry powder
Salt and pepper, to taste
2 large eggs, beaten
2 tablespoons shredded Cheddar cheese
½ teaspoon margarine or butter

Steps:

  • Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
  • Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g

CURRIED EGGS WITH TOAST



CURRIED EGGS WITH TOAST image

Categories     Egg

Yield 2 peeps

Number Of Ingredients 10

3T olive oil
½t mustard seeds
½ cumin
½ turmeric
¼t each salt, cayenne, cloves, ginger
¼C sour cream
¾C plain yoghurt
¼C sesame seeds
4 poached eggs
2 pieces of buttered toast cut on diagonal

Steps:

  • Heat olive oil. Cook mustard seeds until they pop. Remove from heat. Add remainder of spices to oil. Beat yoghurt and sour cream together. Add spiced oil. Whisk well. Heat in microwave 30 seconds, stirring every 10 seconds. Should be warm. Poach eggs 6 minutes, Toast and butter bread. Arrange each on plate. Turn on broiler. Top eggs on toast. Top w/curry sauce. Sprinkle w/sesame seed. Broil until bubbly.

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