Creamed Eggs Curry Recipes

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CREAMY EGG CURRY



Creamy egg curry image

It may seem like an unusual combination but this is delicious. Why not try it and see.

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

2 tbsp sunflower oil
2 onions , thinly sliced
2 heaped tbsp curry paste (we used Patak's Tikka Masala)
400g can chopped tomato
8 eggs
140g frozen pea
4 tbsp Greek yogurt
rice and mango chutney to serve

Steps:

  • Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
  • Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.

Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium

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

CREAMED EGGS



Creamed Eggs image

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

CREAMY SCRAMBLED EGGS WITH CURRY AND CARDAMOM



Creamy Scrambled Eggs With Curry and Cardamom image

Make and share this Creamy Scrambled Eggs With Curry and Cardamom recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs
2 tablespoons heavy cream
kosher salt
1/2 teaspoon curry powder
1/2 teaspoon ground cardamom
1 tablespoon unsalted butter
1 -2 tomatoes, cored, and thinly sliced (for garnish)
chopped fresh cilantro, for garnish
warm buttered toast

Steps:

  • Whisk eggs, cream, and salt in a bowl until just blended.
  • Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.
  • After about 20 seconds, add the butter.
  • When the butter begins to sizzle, add the eggs all at once.
  • Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.
  • Transfer to plates and garnish with the tomato and a sprinkling of cilantro.
  • Serve immediately with the toast.

Nutrition Facts : Calories 263.9, Fat 21.5, SaturatedFat 10.2, Cholesterol 458.8, Sodium 149.9, Carbohydrate 4.2, Fiber 1, Sugar 2.4, Protein 13.6

CREAMED EGGS CURRY



Creamed Eggs Curry image

Make and share this Creamed Eggs Curry recipe from Food.com.

Provided by ketchup

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon light margarine
1/4 cup diced celery
1/8 cup diced green bell pepper
3 tablespoons roasted red peppers, diced
4 eggs, hard-boiled (diced)
4 tablespoons all-purpose flour
2 1/2 cups skim milk
1 teaspoon curry powder or 1 teaspoon garam masala
1 dash salt
1 dash pepper, to taste
1 dash cayenne pepper, if desired
8 slices white low-calorie bread, toasted

Steps:

  • Melt margarine in a frying pan over medium heat and cook celery and peppers until soft.
  • Add flour and milk and stir until thickened.
  • Add diced egg and spices and cook until heated through and creamy.
  • Serve over toast.

Nutrition Facts : Calories 168.6, Fat 5.5, SaturatedFat 1.8, Cholesterol 214.6, Sodium 293.2, Carbohydrate 15.6, Fiber 0.6, Sugar 0.7, Protein 13.4

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