Curried egg filling

Recipe from: 1/25/1990 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 2
    ml
    medium curry powder
  • 2
    ml
    turmeric
  • 100
    ml
    smooth cottage cheese
  • 15
    ml
    milk
  • 15
    ml
    chutney
  • 4
    extra-large eggs, hard-boiled and chopped
  • salt
  • pepper
  • 4
    soft round bread rolls
  • melted butter
 

Method

 
Preheat the oven to 190 ºC (375 ºF). Slice the top off each bread roll and hollow it out, leaving a crust about 5 mm thick. Reserve the tops. Place the rolls on a greased baking sheet. Brush the insides of the rolls and the soft sides of the tops with melted butter. Blend the curry powder and turmeric with a little water and heat for about 1 minute in a saucepan until cooked and all the water has evaporated. Cool and add the remaining ingredients. Season to taste with salt and pepper. Spoon into the crisp bread rolls. Servees 4.
 

Read more on: bake  |  eggs
 

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