TRANSFER to 6 salad plates and divide the hard-boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.
Source: foodnetwork.com Hindu Curried Eggs Over Rice
2 tablespoons butter
1 tablespoon finely minced onion
1 teaspoon curry powder (or to taste)
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup warm beef or chicken broth
1 cup warm milk (half-and-half is best)
6 hard-boiled eggs
Juice of one lemon
Hot rice or toast
MELT the butter in a medium nonstick skillet, add the onion and sauté over low heat until the onion is clear.
STIR in the curry powder, salt, and flour and cook for 1 to 2 minutes.
REMOVE FROM HEAT, and gradually stir in the broth and milk, stirring until smooth. Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes. The sauce should be slightly thickened and smooth. Taste for seasoning and adjust.
CUT the hard-boiled eggs into quarters and add to the sauce. Cook just until the eggs are hot, but do not boil. Just before serving stir in a drop or two of fresh lemon juice.
SERVE over hot rice or toast points.
Reach Julie Robinson at jul...@wvgazette.comor 304-348-1230.