Oeufs a la tripes au cari (Curried eggs tripe-style)

1. 1

   Carefully cut the eggs crosswise into slices as neatly as possible, using a knife or an egg slicer.

2. 2

   Set aside.

3. 3

   Peel the onions and cut them in half lengthwise.

4. 4

   Cut each half crosswise into thin slices.

5. 5

   There should be about two and one-half cups.

6. 6

   Heat the butter in a saucepan and add the onions.

7. 7

   Cook, stirring, until wilted.

8. 8

   Add the curry powder and stir to blend.

9. 9

   Add the bay leaf and milk.

10. 10

    Cook, stirring often, about 10 minutes.

11. 11

    If you wish a smoother sauce for the eggs, pour and scrape the onion mixture into the container of a food processor or electric blender.

12. 12

    Blend until smooth.

13. 13

    Return the mixture to the saucepan.

14. 14

    Or leave the ingredients unblended in the saucepan.

15. 15

    In any event, add the cream and salt.

16. 16

    Remove the bay leaf and add the eggs.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.