Curried Eggs Breakfast Bowl
A flavor of India, this curry’s protein is diced hard-boiled eggs over prepared hashbrown potatoes for a creamy, slightly spicy morning treat.
Serving size: 1 bowl
Instructions
| Ingredient |
Quantity |
Instructions |
| Hashbrown potatoes, grilled |
1 cup
|
Prepare hashbrowns according to package directions. |
| Onion, minced |
2 tbsp.
|
|
| Butter |
1 tsp.
|
|
| Curry powder |
1/4 tsp.
|
|
| Basic white sauce, prepared |
1/2 cup
|
Cook onion in butter until tender. Stir in curry. Add white sauce; cook and stir until well blended. |
| Parsley, fresh chopped |
1/2 tbsp.
|
|
| Large peeled hard-cooked eggs, coarsely chopped |
2
|
Add parsley and chopped hard-cooked eggs to curried white sauce. |
| Canadian bacon, diced |
1/4 cup
|
Place 1 cup prepared hashbrowns in 16-oz. bowl. Add 3/4 cup curried egg mixture to potatoes. Distribute 1/4 cup diced Canadian bacon over eggs. |
Nutritional Information Per Serving
| Riboflavin — 1mg |
Iron — 2mg |
Sodium — 1,266mg |
| Niacin — 6mg |
Potassium — 297mg |
Calcium — 77mg |
| Cholesterol — 493mg |
Zinc — 2mg |
Vitamin B6 — 0mg |
| Calories — 943 |
Vitamin B12 — 0ug |
Protein — 22g |
| Thiamine — 0mg |
SatFat — 16g |
Fat — 81g |
| Carbs — 32g |
Vitamin A — 927IU |
Fiber — 2g |
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