Eggs in vegetable curry

Name: Eggs in vegetable curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g brown rice, salt; 200 g Mushrooms; 2 TABLESPOONS butter/margarine; 7-10 Tbsp white pepper; 2 (30 g) easy go. Tbsp. flour; 2 TEASPOONS Curry; 1/8 l Milk; 2 TEASPOONS Vegetable broth; 6-8 Eggs; 1 collar Spring onions; 150 g frozen peas; 1/2 bunch Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g brown rice, salt
200 g Mushrooms
2 TABLESPOONS butter/margarine
7-10 Tbsp white pepper
2 (30 g) easy go. Tbsp. flour
2 TEASPOONS Curry
1/8 l Milk
2 TEASPOONS Vegetable broth
6-8 Eggs
1 collar Spring onions
150 g frozen peas
1/2 bunch Chives

Directions

1
Put the rice into 400 ml of boiling salted water. Cover and simmer at low heat for 25-30 minutes
2
Clean, wash and halve the mushrooms. Fry in hot fat, season. Dust with flour and curry and sweat them. Stir in 1/2 l water, milk and stock. Bring to the boil and simmer for about 5 minutes
3
Boil the eggs for about 10 minutes. Clean, wash and cut spring onions into rings. Add peas to the sauce and continue cooking for 3-4 minutes. Season to taste
4
Quench the eggs, peel and possibly halve them. Add to the sauce. Wash the chives and cut them into fine rolls, if necessary except for a little bit. Sprinkle with vegetable curry and garnish. Add rice
5
This dish is rich in folic acid. The suppliers are eggs, mushrooms and peas