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EatSmarter exclusive recipe

Curried Eggs

with Wheat Grains and Fresh Chervil

Curried Eggs

Curried Eggs - Our spin on traditional deviled eggs

574
calories
Calories
20 min.
Preparation
easy
Difficulty

Ingredients

for 2 servings
1 small Onion (about 30 grams)
200 milliliters Vegetable broth
2 tablespoons Canola oil
1 teaspoon Curry powder
1 tablespoon Spelt flour (Type 630)
200 milliliters Milk (low-fat)
125 grams precooked Wheat grains (cooking bag, 10 minutes of cooking time)
Salt
4 Eggs
½ bunch Chervil
2 tablespoons grained Mustard
Pepper
1 teaspoon White vinegar
1 pinch Sugar
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Kitchen utensils

1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Cutting board, 1 Measuring cups, 2 Small pots, 1 medium-sized Pot, 1 Whisk, 1 Wooden spoon, 1 Large knife

Preparation steps

Curried Eggs preparation step 1
1

Peel the onion and chop finely. Heat vegetable broth.

Curried Eggs preparation step 2
2

Heat canola oil in a pot and sauté onion until translucent. Add curry powder and spelt flour to pot, stirring continuously.

Curried Eggs preparation step 3
3

Gradually add milk and vegetable stock, whisking until the sauce is smooth. Cook over low heat for 10 minutes, stirring occasionally.

Curried Eggs preparation step 4
4

Meanwhile, add wheat grains to a pot of salted boiling water and cook according to package instructions.

Curried Eggs preparation step 5
5

Cook eggs in boiling water for 6 minutes. Rinse chervil, pat dry and chop finely.

Curried Eggs preparation step 6
6

Whisk mustard into sauce and season with salt, pepper, vinegar and 1 pinch of sugar.

Curried Eggs preparation step 7
7

Peel and halve the cooled eggs. Gently toss eggs and parsley in the curry-mustard sauce.

Curried Eggs preparation step 8
8

Drain wheat grains in a sieve and distribute between 2 plates. Serve with the curry-mustard eggs.