Eggs East Indian

Ingredients

• three hard-boiled eggs
• two ounces of butter
• a heaping teaspoon of curry powder
• a dessert spoon of anchovy sauce

Method

1. 1

   Cut ends of hard-boiled eggs, cut in halves.

2. 2

   Melt butter, add curry powder and anchovy sauce, stir until blended, then add pounded yolks.

3. 3

   Fill whites, place on fried toast, and garnish with water-cress.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 24. The excerpt below is the record exactly as published.

EGGS— EAST INDIAN Cut a small slice from each end of three hard-boiled eggs and cut in halves across; melt two ounces of butter in a saucepan ; add a heaping teaspoon of curry powder, a des- sert spoon of anchovy sauce

Cook this with the app: pantry check, scaling, and the assistant.