Thursday, October 11, 2007

Curried Poached Egg

1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Fill medium saucepan with about 3 inches of water.

Stir in coriander, curry powder, cumin, turmeric, salt and pepper.

Bring to a boil.

Reduce heat to a gentle simmer.

Break one egg into a small dish.

Gently slip egg into water.

Repeat with remaining eggs.

Cook in barely simmering water for 3 to 5 minutes.

Remove eggs with a slotted spoon and drain well.

Serve immediately on crisp buttered toast.

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