Title: Indian Egg Curry
Categories: Breakfast
Yield: 4 Servings

2	tb	Curry powder
1	c	Onion; finely chopped
2	tb	Butter
1	tb	Flour
1	c	Milk
8		Hard cooked eggs; chopped
4		Toasted english muffins
		Fresh cilantro or parsley chopped

Saute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve. Curry Powder

5T hot dried red chile powder 1/2 t powdered ginger 1/2 t mustard seeds 1/2 T cloves 2 inch stick cinnamon 4 T coriander seeds 4 T cumin seeds 3 T tumeric 1/2 t fenugreek 1/2 t cardamom

Mix together and blender in grinder until fine

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