2 tbsp butter or margarine 2 tbsp minced onion 2 tbsp flour 1 tsp curry powder 2 cups milk1 tsp salt 1/4 tsp pepper 2 tsp grated orange rind 1/4 cup orange juice 6 quartered hard cooked eggs 3 cups hot fluffy rice Parsley
In butter in skillet, saute onions until tender. Stir in flour and curry powder til bubbly. Then stir in milk, cooking until thickened. Add salt, pepper, orange rind and juice. Add eggs. Heat, stir gently to avoid breaking eggs. Spoon over hot rice. Garnish with Parsley.