Eggs - India Style (6 servings) 6 Eggs plus 1 additional egg yolk 3 toasted English muffins - split in half 1 cup chicken stock 2 Tablespoons real cream 2 Tablespoons butter - melted 2 teaspoons curry powder 1 and 1/2 teaspoon flour Poach the eggs. While you're poaching the eggs - in a small sauce pan, stir together melted butter, flour and curry powder. Add chicken stock and stir over medium heat until thickened. In a small bowl, stir the egg yolk with the cream. Remove sauce pan from heat and stir in the yolk/cream to complete the sauce. Top each English muffin half with one poached egg and cover generously with sauce. A little taste of India that only takes 15 minutes or so. Mr Breakfast would like to thank KennyRogers for this recipe. Recipe number 1247. Submitted 5/24/2004.