The secret of the sauce is to use about 1 cup less liquid than the package of soup calls for. This recipe assumes it is 3 1/2 cups, but check your brand and adjust accordingly.
By reducing the amount of liquid, and using milk as well as water, you get a deliciously creamy sauce.
If you can't get white onion soup, use leek and potato or any mild white soup.
Curried Eggs
For two to three people, you will need:4 to 6 eggs
1 package white onion soup
1 1/4 cups skim milk
1 1/4 cups water
1/2 teaspoon curry powder
Put the eggs in a pot and cover with water. Add a tablespoon of vinegar
to prevent the whites spreading if the eggs should crack.
Bring to the boil, then simmer for 10 to 12 minutes.
Make up the soup with the milk and water, and cook for as long as the
package directions indicate. Stir in the curry powder. Eggs are very
delicately flavoured, so err on the side of less curry powder rather
than more.
Once the eggs have boiled, plunge them into cold water and shell them.
Slice the eggs, arrange them on the rice, and top with the curry sauce.