Poached eggs, Indian-style

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Poached eggs, Indian-style
Poached eggs, Indian-style
Servings:Serves 4
Calories per serving:295
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:Chef
First published:24th January 2013
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..and you could add avocado if you like..

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


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Ingredients

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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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