Peel the eggs, and cut them in half lengthwise. Set aside.

Mix milk and curry powder in a pan, stir until smooth. Add roux cubes

Gradually heat the milk, stirring often, until the cubes melt and blend in, and then until the milk comes to a simmer.

Let it simmer, continuing to stir, until the sauce thickens.

If desired, add the peas, stir well, and heat until the peas are heated through.

Pour the simmering sauce over the eggs. (Or heat the eggs in the sauce, if needed.)

Serve at once.