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Shirred Eggs, Kandy

Finely slice two medium-sized white onions. Have six shirred-egg dishes with a level teaspoon butter in each and thoroughly heat on the range. Evenly divide the onions into the six dishes and brown them to a nice colour, or about five minutes, turning with a fork once in a while. Sprinkle with a teaspoon curry powder, evenly divided; gently mix. Carefully break two fresh eggs in each dish. Season with a teaspoon salt and a third of a teaspoon white pepper, evenly divided.

Set dishes in a hot oven for three minutes, then remove. Peel three rips bananas and cut in four pieces lengthwise; lightly roll in flour, then fry in boiling fat or butter for one minute. Remove, drain on a towel, then arrange two strips around the side of each dish, ring-like, and serve.