Eggs with Curry Sauce

Ingredients

• 1 teaspoon salt
• 4 tablespoons butter
• 1 teaspoon curry powder
• 2 tablespoons cooked rice
• 1 teaspoon thick cream
• 3 sliced mushrooms
• 1 sprig of thyme
• 1 onion
• 2 cups thin Bechamel sauce

Directions

1. Remove the shells from the eggs and cut them in half lengthwise.

2. Mash the yolks with butter, salt, curry powder, cream, and the raw yolks until smooth.

3. Add the cooked rice and mix with a fork.

4. Fill the egg cups with the curry mixture, rounding it up well.

5. Smooth the surface with a knife dipped in butter and place the eggs on a buttered plate to keep warm.

6. For the sauce, chop the onion and fry it in butter with thyme and mushrooms until the onion is brown.

7. Add the curry powder and fry for 2 minutes longer.

8. Stir in the Bechamel sauce, bring to a boil, and let it simmer for 10 minutes.

9. Skim the butter off the surface, strain the sauce, and pour it over the eggs.