Eggs With Curry Sauce (Eggs Madras)

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   ["In a small ovenproof saucepan melt 1 tablespoon butter over moderate heat, add the rice and cook it, stirring for 30 seconds.", "Add the heeated broth and bring the liquid to a boil. Bake the rice, covered, in a preheated 350 degree F oven for 20 -25 minutes, or until it is tender and fluffy. Divide the rice among 8 buttered 1-cup gratin/ramekins or a buttered 9x13"" casserole pan.", "In a saucepan cook the onion in the remaining 4 tablespoons butter over moderate heat, stirring for 2 minutes.", "Add the flour and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and whisk in the curry powder and the scalded milk.", "Simmer the mixture for 5 minutes, whisking all the time, then in goes the marmalade, the cayenne and the salt & pepper to taste.", "Put 2 egg halves in each gratin/ramekin or line them, cut-side up, side-by-side in a casserole dish. Spoon the sauce over them (if making ahead, cover and refrigerate but bfore serving, bake for 10 minutes in a 350F oven).", "Sprinkle with grated cheese. Put the dishes under a pre-heated broiler about 6"" from the heat for 45 seconds to 1 minute, or until the cheese is bubbly and golden.", "Garnish with parsley and serve.", "For full-proof hard-boiled eggs: Bring eggs that have been covered with cold water to a boil. Shut off the heat, cover the eggs and set the timer for 13 minutes. Drain and shake the pan vigorously until all the egg shells are cracked. Cover with cold water and let sit until they are easy to handle. Peel and refrigerate until using. They will slice better if cold. Use a knife sprayed with release agent to cut them without tearing up the yolks."]

* Per serving · 4 servings · Values may vary.