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Curried Snoek & Egg Bake

A good dish with eggs to prepare a few hours ahead of time and bake shortly before serving.

4 hard-boiled eggs, halved lengthwise
100 g smoked snoek, skinned, boned and flaked
15 g butter
125 ml leek or onion or spring onion
7.5 ml curry powder
1 ml dried origanum
50 ml cake flour
375 ml milk
2.5 ml Blended White Vinegar
2.5 ml sugar
salt and freshly ground black pepper
50 g feta cheese, crumbled

  1. Sprinkle the flaked snoek over the eggs and cover with the remaining sauce.Sprinkle the cheese over the sauce, bake at 160 ° C for 8 to 10 minutes or until just heated through and bubbly.
  2. Place the butter, leek/onion/spring onion in a large saucepan and saute gently until softened.
  3. Reduce the heat and simmer the sauce very gently for 5 minutes.
  4. Stir in the vinegar and sugar and season to taste with salt and pepper.
  5. Pour one third of the sauce into a medium-sized ovenproof dish (1.5 liter capacity) and arrange the halved eggs cut side down on the sauce.
  6. Stir in the curry powder, origanum, cake flour and milk and bring to the boil, stirring with a whisk, until a smooth sauce is obtained.

Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p.121.