Coconut Curried Eggs is an easy curry dish made with boiled eggs and topped with toasted coconut. Great use for leftover Easter eggs.
Preheat oven to 350°. Peel and cut the eggs in half lengthwise. Place in a ovenproof dish.
Melt butter or coconut oil in sauce pan, add onion and cook over medium heat until translucent. Add cumin, curry and cornstarch. Stir and cook 1 minute.
Add stock, coconut milk and lemon juice to the spice mixture in saucepan. Cook, stirring constantly, until mixture boils and thickens, approximately 1 minute.
Pour over eggs and bake covered for 20 minutes.
Serve with condiments listed in the notes.
Serve with the following condiments on the table to allow diners to add their favorites: