* 110 g (4 oz) Basmati rice
* 1 small Onion, peeled and finely chopped
* 2 Cloves of garlic, peeled and crushed
* 1 teaspoon Curry powder - or to taste
* 1 tablespoon Plain flour
* 284 ml (½ pint) Vegetable stock
* 150 ml pot Single cream
* 25 g (1 oz) Butter
* 2 large Tomatoes, sliced
* 4 free range eggs
* Seat and Freshly ground black pepper

===Method===
* Rinse the Rice in a Sieve under cold water until it runs clear
* Add the Rice to a large pot of Boiling water and Boil for about 12 minutes - drain and keep warm.
* Poach the eggs.
* In a small pan, gently sauté the Onions and Garlic in the Butter for 5 minutes, don't allow it to colour.
* Stir in the Curry powder.
* Sprinkle the Flour over the Onions, add the Milk and stir until it thickens.
* Season with Salt and Pepper.
* Place the sliced Tomatoes in the base of a serving dish, layer the Rice next, top with the Poached eggs and then pour over the Curry Sauce.
* Serve immediately from the dish.

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