Coconut Curried Eggs

Coconut Curried Eggs

If you like curry, here's a twist.


8 hard boiled eggs 1 ounce butter 1 medium onion, chopped 1 teaspoon ground cumin 2 teaspoons curry powder.	1 tablespoon cornstarch 1 cup chicken stock 1 cup coconut milk 2 tablespoons lemon juice

Preheat oven to 350°.

Peel and cut the eggs in half lengthwise. Place in a ovenproof dish. Melt butter in sauce pan, add onion and cook over medium heat until translucent. Add cumin, curry and cornstarch. Stir and cook 1 minute. Combine stock, coconut milk and lemon juice and pour over spice mixture in saucepan. Cook, stirring constantly, until mixture boils and thickens. Pour over eggs and bake covered for 20 minutes.

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