Cover sultanas with boiling water and set aside.
Melt butter in frying pan and saute onion for a few minutes.
Add apples, mix well and saute for another 5 minutes or until apples and onions are tender.
Sprinkle flour and curry powder over apples and onions and stir to combine. Cook over low heat for 3 minutes.
Remove frying pan from heat and slowly pour in milk, stirring constantly. Return to low heat and stir for 2-3 minutes or until sauce thickens.
Add the cream, salt and pepper and cook over low heat, stirring, for 2-3 minutes.
Cut eggs in quarters, drain water from sultanas, and add eggs and sultanas to the frying pan.
Cook over low heat until eggs are heated through.
Serve with rice and garnish with coconut, if desired.