I made this dish many years ago for a pot-luck brunch I participated in. I do not cook much with curry but this recipe caught my eye only because it uses hard boiled eggs instead of raw eggs. I am not a fan of baking raw eggs. I can never get the consistency that I enjoy in a hot egg dish, so I fry or poach the eggs and then add them to the dish. This dish can be prepared the day before, baked and broiled right before serving making it perfect for a get together holiday breakfast or brunch. You can use individual ramekins or a large casserole baking pan. The cooked eggs absorb the sauce and become unexpectedly tasty and lush. Bring copies of this recipe with you because they will all ask for it. —Stockout
In a small ovenproof saucepan melt 1 tablespoon butter over moderate heat, add the rice and cook it, stirring for 30 seconds.
Add the heeated broth and bring the liquid to a boil. Bake the rice, covered, in a preheated 350 degree F oven for 20 -25 minutes, or until it is tender and fluffy. Divide the rice among 8 buttered 1-cup gratin/ramekins or a buttered 9x13" casserole pan.
In a saucepan cook the onion in the remaining 4 tablespoons butter over moderate heat, stirring for 2 minutes.
Add the flour and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and whisk in the curry powder and the scalded milk.
Simmer the mixture for 5 minutes, whisking all the time, then in goes the marmalade, the cayenne and the salt & pepper to taste.
Put 2 egg halves in each gratin/ramekin or line them, cut-side up, side-by-side in a casserole dish. Spoon the sauce over them (if making ahead, cover and refrigerate but bfore serving, bake for 10 minutes in a 350F oven).
Sprinkle with grated cheese. Put the dishes under a pre-heated broiler about 6" from the heat for 45 seconds to 1 minute, or until the cheese is bubbly and golden.
Garnish with parsley and serve.
For full-proof hard-boiled eggs: Bring eggs that have been covered with cold water to a boil. Shut off the heat, cover the eggs and set the timer for 13 minutes. Drain and shake the pan vigorously until all the egg shells are cracked. Cover with cold water and let sit until they are easy to handle. Peel and refrigerate until using. They will slice better if cold. Use a knife sprayed with release agent to cut them without tearing up the yolks.