Curry sauce for boiled eggs
Instructions
Make a sauce of onion and butter over low heat, and add the broth because the onion doesn't get too dark.
Add the sauce, stir well and simmer 5 more minutes.
Remove from heat, add the curry and passed through a sieve.
Finely chop ham, add to the sauce, long with lemon juice and pour over eggs.
Ingredients and dosing for 4 persons
- 1 onion
- 50 g of butter
- 1 pinch of curry
- 100 g of ham
- 3 tablespoons of broth
- 200 g of creamy béchamel
- 1 lemon (juice)