I made this dish many years ago for a pot-luck brunch I participated in. I do not cook much with curry but this recipe caught my eye only because it uses hard boiled eggs instead of raw eggs. I am not a fan of baking raw eggs. I can never get the consistency that I enjoy in a hot egg dish, so I fry or poach the eggs and then add them to the dish. This dish can be prepared the day before, baked and broiled right before serving making it perfect for a get together holiday breakfast or brunch. You can use individual ramekins or a large casserole baking pan. The cooked eggs absorb the sauce and become unexpectedly tasty and lush. Bring copies of this recipe with you because they will all ask for it.

Oct. 1, 2021, 11:49 a.m.

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