Curried Eggs

• 1 medium onion, peeled, chopped
• 2 -3 tablespoons oil
• 2 tablespoons flour
• 1 tablespoon curry powder
• salt
• 2 cups stock (or 1 bouillon cube and 2 cups water)
• 1 large apple, peeled, cored, diced
• 1 tablespoon Worcestershire sauce
• 4 hard-boiled eggs
• 2 cups freshly cooked rice
• chutney
• 8 red pimiento strips

1. Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
2. Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
3. Add stock gradually; stir until boiling.
4. Add apple and Worcestershire sauce; cover.
5. Simmer gently 15 to 20 minutes.
6. Add eggs; heat through.
7. Place rice on large platter; arrange eggs and sauce on top.
8. Crisscross pimiento strips over egg.
9. Serve with chutney.

onion, oil, flour, curry powder, salt, stock, apple, worcestershire sauce, eggs, freshly cooked rice, chutney, pimiento strips

Taken from www.food.com/recipe/curried-eggs-274015 (may not work)