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Indian Curried Eggs

4 Tbs butter 1/2 cup diced onion 4 Tbs flour 1 Tbs curry powder 2 cups milk 6 to 8 hard-boiled eggs, peeled and sliced or quartered 4 to 6 slices bread, toasted

Melt the butter in a saucepan over moderate heat. Add the onion and curry powder and cook for 5 minutes, stirring frequently, until the onion is soft but not brown. Add the flour and cook an additional 2 minutes, stirring frequently. Add the milk, 1/2 cup at a time, stirring until the mixture becomes thick and comes to a boil. Add the sliced or quartered eggs and stir very gently so as to break the egg yolks as little as possible. Remove from the heat and let sit for 2 or 3 minutes until the eggs are warm through. Serve on top of toast. Serves 4 to 6.