Curried Egg Toast Delight
Elevate your breakfast experience with this Curried Egg Toast Delight, a delightful take on a classic Danish Smorgasbord dish. This savory and aromatic dish features perfectly poached or hard-boiled eggs layered atop crispy toasted bread, enveloped in a creamy curried sauce made with sautéed onions, carrots, and a hint of Dijon mustard, all enriched with nourishing chicken or vegetable broth and milk. It's a versatile meal; for a different presentation, consider layering steamed spinach in a casserole dish, topping it with the eggs and sauce, and broiling until bubbly. Perfect for brunch gatherings, this dish brings a touch of elegance and warmth to your table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
eggs
8 (poached or hard-boiled)
toasted bread
8 pieces (toasted)
carrot
1 (scraped and grated)
onion
1 cup (finely minced)
butter or margarine
2 tablespoons (melted)
flour
4 tablespoons (unbleached)
curry powder
1.5 teaspoons (adjust to taste)
Dijon mustard
1 teaspoon (none)
fresh lemon juice
1/2 teaspoon (none)
chicken broth or vegetable broth
1 cup (cooked broth)
milk
1.25 cups (none)
salt and pepper
to taste (none)
Instructions
1
In a large skillet, melt the butter (or margarine) over medium-low heat. Add the grated carrot and minced onion, sautéing gently for about 15 minutes until the vegetables are tender and translucent without browning.
2
Sprinkle the flour and curry powder over the sautéed vegetables, stirring continuously to create a smooth paste. Cook for an additional 2 minutes to develop the flavors.
3
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Follow with the milk, Dijon mustard, lemon juice, and season with salt and pepper to taste.
4
Allow the mixture to simmer gently for approximately 8 minutes, stirring occasionally until it thickens. Keep the sauce warm while you prepare the eggs.
5
If poaching the eggs, fill a pot with water and bring it to a gentle simmer. Crack the eggs into small bowls and carefully slide them into the simmering water. Poach for about 3-5 minutes until the whites are set but the yolks remain runny. Alternatively, you can use hard-boiled eggs, cut in half lengthwise.
6
To serve, place the poached or halved hard-boiled eggs on the toasted bread slices. Generously pour the warm curry sauce over the eggs.
7
Garnish with freshly chopped parsley and a sprinkle of paprika for an elegant touch. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Curried Egg Toast Delight?
It is a savory and aromatic Danish-inspired dish featuring eggs on toast with a creamy curried sauce.
How many eggs are needed for this recipe?
The recipe requires 8 eggs, which can be prepared either poached or hard-boiled.
Can I use hard-boiled eggs instead of poached?
Yes, you can use hard-boiled eggs cut in half lengthwise as a convenient alternative to poached eggs.
What vegetables are included in the curry sauce?
The sauce features one scraped and grated carrot and one cup of finely minced onion.
How do I make this dish vegetarian?
Simply choose vegetable broth instead of chicken broth to ensure the dish is vegetarian.
How long should I saute the vegetables?
Saute the grated carrot and minced onion for about 15 minutes until they are tender and translucent.
What type of bread is recommended?
The recipe calls for 8 pieces of toasted bread, which serve as the base for the eggs and sauce.
Can I adjust the spice level?
Yes, the 1.5 teaspoons of curry powder can be adjusted to your personal taste preference.
What liquids are used to create the sauce?
The sauce is made using 1 cup of broth (chicken or vegetable) and 1.25 cups of milk.
What is the role of Dijon mustard in the recipe?
One teaspoon of Dijon mustard is added to provide a subtle tang and enhance the flavor of the curry sauce.
How do I prevent lumps in the curry sauce?
Gradually pour in the broth and milk while stirring continuously into the flour and vegetable mixture.
What is the recommended garnish?
Freshly chopped parsley and a sprinkle of paprika are recommended for an elegant finishing touch.
Can this be served as a casserole?
Yes, layer steamed spinach in a dish, top with eggs and sauce, then broil until the top is bubbly.
How much butter is needed for the roux?
The recipe requires 2 tablespoons of butter or margarine to saute the vegetables and start the sauce.
What type of flour is used for thickening?
The recipe specifies 4 tablespoons of unbleached flour to create the sauce base.
How long does the sauce need to simmer?
The sauce should simmer gently for approximately 8 minutes until it reaches a thickened consistency.
How do I poach the eggs for this dish?
Slide eggs into simmering water for 3 to 5 minutes until the whites are set but the yolks remain runny.
What size should the onion be minced?
The onion should be finely minced so it softens properly and blends into the creamy sauce.
Is there lemon juice in the recipe?
Yes, 1/2 teaspoon of fresh lemon juice is included to brighten the flavors of the curry sauce.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine for sauteing.
Is this dish suitable for brunch?
Absolutely, it is described as a perfect dish for brunch gatherings and elegant breakfast service.
What is the origin of this recipe?
This dish is a delightful take on a classic Danish Smorgasbord favorite.
How should the carrots be prepared?
The carrots should be scraped and then grated before being added to the skillet.
What if the sauce is too thick?
If the sauce becomes too thick, you can stir in a small amount of extra milk or broth to thin it out.
Should the vegetables be browned while sauteing?
No, the vegetables should be sauteed gently over medium-low heat to stay translucent without browning.
How much curry powder is used?
The recipe calls for 1.5 teaspoons of curry powder, which can be increased or decreased to taste.
Can I use vegetable broth?
Yes, either chicken broth or vegetable broth works perfectly in this recipe.
How many portions does this make?
With 8 eggs and 8 slices of toast, this recipe typically serves 4 to 8 people.
When should I add the salt and pepper?
Season the sauce with salt and pepper to taste once you have added the broth, milk, and mustard.
What is the final assembly step?
Place the eggs on the toast, pour the warm curry sauce over them, and add your garnishes.