Easy, delicious and so effortless......................

Here is a real favourite in my household, and flung together in no time at all:  just the way I like it.

CURRIED EGGS

Serves 4:  ready in 10 minutes

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
2 cups milk
1/4 teaspoon curry powder
8 boiled eggs, sliced in half  (I prefer the yolks to be slightly runny, so would only boil for 5 minutes, or so).

Method:
Make a white sauce by melting the butter, stirring in the flour and salt and leave the roux to bubble for 1 minute or so. Then gradually add the milk, curry powder, and continue to stir over medium heat until thickened.  Finally, add the halved eggs. Garnish with chopped chives, or parsley if you prefer.

Delicious served on toast for a quick and easy lunch, or as an accompaniment to other dishes, whether meat, chicken, fish or just whatever comes to mind at the time.  A crisp salad with a variety of lettuce, tomato, spring onion, radish and avocado, sprinkling of seeds and nuts will definitely tantalise the taste-buds.