Curried Egg Biscuit Topper
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 tube refrigerated biscuits, or feel free to make your own
- ¼ cup shortening
- 1 tablespoon onion, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon yellow curry powder
- ½ teaspoon sugar
- 2½ cups milk
- 1 can peas, drained, (16 oz / 454 g / 2 cups)
- 6 hard boiled eggs, peeled, sliced, Shortcut
- ½ teaspoon lemon juice
Instructions
- Prepare the biscuits according to the package instructions.
- In a saucepan, melt the shortening, add the onion and cook until tender but not browned. Stir in the flour, salt, curry powder, and sugar. Stirring until the mixture is smooth.
- Add the milk all at once, cook stirring constantly until mixture thickens and comes to a boil. Reduce heat to low.
- Stir in the peas, egg slices, and lemon juice. Heat through.
- Serve over hot split biscuits, enjoy.
Notes
Low cost per serving.
Shortcut: Hard Boiled Eggs.
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