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🍽️ Creamy Eggs in Curry Sauce

568 kcal · 30 min · 4 servings

Ingredients

• 8 eggs
• 300 g mushrooms
• 3 tbsp oil
• salt
• pepper from the mill
• 40 g butter
• 20 g flour
• 2 tbsp curry powder
• 200 ml vegetable broth
• 100 ml whipping cream
• 200 ml white wine
• 1 tsp sugar
• 1 tbsp lemon juice
• 2 tbsp sweet-hot chili sauce
• 300 g frozen peas
• 30 g cashew nuts
• 2 sprigs chervil

Instructions

1. 1. Carefully prick the eggs with a needle to prevent the shells from cracking.
2. 2. Place the eggs in boiling water and boil them for 8 minutes over medium heat without a lid.
3. 3. Wash the mushrooms and cut them in half.
4. 4. Brown the mushrooms in hot oil over high heat.
5. 5. Season the mushrooms with salt and pepper.
6. 6. Melt the butter in a pot until it foams.
7. 7. Stir flour and curry powder into the butter and sauté the mixture briefly.
8. 8. Add broth, cream, and wine to the pot and stir.
9. 9. Simmer the sauce for 5 minutes while stirring constantly.
10. 10. Season the sauce with salt, pepper, a pinch of sugar, lemon juice, and chili sauce.
11. 11. Peel the boiled eggs carefully.
12. 12. Add the mushrooms and peas to the sauce and cook them for 2 minutes.
13. 13. Toast the cashew nuts in a pan without fat.
14. 14. Cut the eggs in half.
15. 15. Distribute the sauce onto the plates.
16. 16. Place the egg halves on the sauce.
17. 17. Sprinkle the eggs with the roasted cashew nuts and chervil.
18. 18. Serve the dish with rice on the side as desired.

Nutrition per serving

• kcal: 568
• Protein: 25 g · Fett/Fat: 38 g · Carbs: 22 g