Poached eggs, Indian-style

A simple supper dish, poached eggs on rice and tomatoes with a mild curry sauce.

Poached eggs, Indian-style

Servings:	Serves 4
Calories per serving:	295
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	24th January 2013

Best recipe review Curried eggs! 4/5 This could catch on! Klapaucius

..and you could add avocado if you like..

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

1. Rinse the rice in a sieve under cold water until it runs clear
2. Add the rice to a large pot of boiling water and boil for about 12 minutes - drain and keep warm.
3. Poach the eggs.
4. In a small pan, gently sauté the onions and garlic in the butter for 5 minutes, don't allow it to colour.
5. Stir in the curry powder.
6. Sprinkle the flour over the onions, add the milk and stir until it thickens.
7. Season with salt and pepper.
8. 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.
9. Serve immediately from the dish.

Serving suggestions

Serve with a green salad or vegetables such as broccoli or cauliflower.

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