6 hard-boiled eggs, peeled
3 tablespoons butter
1 1/2 teaspoon curry powder
pinch sugar
3 tablespoons flour
1 1/2 cup chicken broth
2 teaspoons lemon juice
4 slices bacon
parsley, for garnish
Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish.
Melt butter in saucepan, stir in curry powder, sugar and flour. Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Season as desired and spoon over eggs.
Bake in a 400 degrees F oven for 5 minutes, or until eggs are heated through and sauce is bubbly.
Meanwhile, chop bacon and fry until crisp. Sprinkle bacon over eggs and garnish with parsley.
supersalad
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