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Curried Bacon & Eggs
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Serving Size: 4
6 hard boiled eggs, peeled
3 tablespoons butter
1-1/2 teaspoons Curry powder
1 pinch sugar
1 tablespoon flour
1 tablespoon soy protein isolate -- soy flour
2 tablespoons cream
1-1/2 cups chicken broth
2 tablespoons lemon juice
4 slices bacon
Parsley -- for garnish
Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish. Melt butter in saucepan, stir in curry powder, sugar, cream and soy.
Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Season as desired and spoon over eggs. Bake in a 400°F-200°C oven for 5 minutes, or until eggs are heated through and sauce is bubbly. Meanwhile, chop bacon and fry until crisp. Sprinkle bacon over eggs and garnish with parsley.
Per serving: 273 Calories:
22 fat grams
4 carbs
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