CookEat Recipe
Poached Eggs on Toast with Curry Sauce
Two poached eggs on each toast, covered with a mild curry sauce.
Method
Steps
Step 1
Make No. 54 sauce: brown chopped onion in butter; add finely chopped ham, celery, pepper and leek with thyme, clove and ten whole black peppercorns. Cook five minutes.
Step 2
Add curry powder, flour and salt; stir in hot water and simmer gently about 18 minutes. Temper the yolk with cream and hot sauce, stir back until the egg liaison reaches 74°C without a hard boil, then strain. Keep warm.
Step 3
Toast six bread slices and lay them on warm plates.
Step 4
Bring a broad pan of water to a gentle simmer and add vinegar. Slide in eggs in batches and poach until whites and yolks are set, checking an egg dish reaches 74°C. Drain.
Step 5
Place two eggs on each toast and divide warm curry sauce among all six plates. Serve promptly.
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