Curried Egg

4 hard boiled eggs
2 Tbs butter
1 onion
1 tomato
1 level dess curry powder
2 cups stock or water
2 level Tabs flour
salt & pepper
3-4 cups cooked rice

Shell and halve eggs lengthwise. Fry onion in butter till golden brown, add curry powder and cook 2 mins. Stir in chopped tomato and water, simmer 15 mins. Thicken with flour blended with a little cold water, cook 2 mins. Add eggs and reheat. Place the hot rice on large serving dish and pour the egg curry over.