3 tbsp. butter
3 tbsp. flour
2 tsp. curry powder or to taste
2 c. light cream
Salt & pepper
2 tsp. instant minced onion
12 hard cooked eggs, peeled & quartered
6 toasted, buttered English muffins

Melt butter in a glass casserole. Blend in flour and curry powder. Cook 40 seconds, stirring into a smooth paste. Stir in cream gradually, cooking about 15 seconds between additions, until sauce is smooth and medium thick, stir in salt and pepper to taste and onion. Cover and cook 2 1/2 minutes. Stir. Add eggs, cover and cook 1 1/2 minutes or until heated through. Stir again. Serve hot, spooned over English muffins. 6 servings.