For the egg sauce, melt the butter in a saucepan. Roast the spelt flour in it. Add milk and season with salt, pepper and curry. Boil down to a creamy sauce.
Finely chop the hard-boiled eggs and add to the sauce. Heat briefly or boil down to a creamy consistency.
Preparation Tip:
The egg sauce is ideal for Easter eggs and as a side dish with potatoes or potato dumplings. Possibly sprinkle with chopped parsley or cress.
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