• 1 or 2 eggs per person

• ½ oz. (15 g.) butter
• 1 small onion, finely cut
• 1 small apple, finely cut
• 1 teaspoon flour
• 1 teaspoon curry powder
• ½ pint (3 dl.) stock
• 1 teaspoon lemon juice
• a pinch of cayenne
• a pinch of paprika
• 2 teaspoons chutney
• plain boiled rice

Hard-boil the eggs and keep them warm. Fry the onion and apple in the butter. When soft, stir in the flour and curry powder. Cook for a minute. Stir in the stock and lemon juice. Add the cayenne, paprika and chutney and stir well. Cut the eggs in half and cut a slice from the bottoms so that they will stand. Arrange in a fireproof dish with a border of plain boiled rice. Pour the curry over the eggs and serve. A few prawns added to the eggs are very good.