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Eggs in Curry Sauce with Three Bell Peppers
In medium saucepan, melt butter over low heat. Add the onion and saute until softened, but not browned. Stir in the flour and curry. Gradually stir in the wine and 1-1/2 cups water. Add the apple and simmer over low heat for 10 minutes.
While the sauce is cooking, peel boiled eggs. Prepare 8 eight-ounce ramekin dishes by coating with non-stick baking spray. Using egg slicer, gently layer each egg into a ramekin dish.
Stir in the cream and bell peppers and cook 2 more minutes. Divide sauce evenly between each prepared egg in ramekin. May be held briefly in oven for 15 minutes, or to heat through if prepared in advance.
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