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Curried Eggs with Rice | |
| 112 | Eggs |
| Ingredients: | |
| - | |
| Instructions: | |
| Bake tart shells in small pans or on back of muffin pans. Fill with curried eggs, made by seasoning a medium white sauce with curry powder and adding whole or half hard-cooked eggs. Garnish with parsley sprigs. Note: Use 1 tsp. curry to 3 cups white sauce. Top with hot, boiled rice. | |
| Recipe Source: JMD | |
| Submitted by: Creative Cooking USA | |
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