Eggs with Curry Sauce

Ingredients

• 8 eggs
• 300 g Mushrooms
• 3 tbsp oil
• Salt
• ground pepper
• 40 g Butter
• 20 g flour
• 2 tbsp Curry Powder
• 200 ml vegetable broth
• 100 ml heavy cream
• 200 ml white wine
• 1 tsp sugar
• 1 tbsp Lemon Juice
• 2 tbsp sweet-spicy chili sauce
• 300 g frozen peas
• 30 g cashews
• 2 sprigs chervil

Instructions

1. 1.

   Pierce eggs, place in boiling water and cook uncovered over medium heat for 8 minutes. Clean mushrooms, halve them and brown in hot oil over high heat. Season with salt and pepper. In a pot, foam butter, then add flour and curry powder to toast. Stir in broth, cream, and wine; simmer while stirring for 5 minutes. Season heavily with salt, pepper, sugar, lemon juice, and chili sauce.

2. 2.

   Peel the eggs. Add mushrooms and peas to the sauce and cook for 2 minutes. Toast cashews in a dry pan until fragrant. Halve the eggs. Spoon sauce onto plates, arrange egg halves on top, and sprinkle with cashew nuts and chervil. Serve with rice if desired.