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 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.