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.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Toastfiend (Team Breakfast Member)

Rating (out of 5):

I like this recipe a lot - it's easy, quick and a little different. I have had trouble getting the sauce to thicken... I'm not sure if I'm just impatient but it's gone 15 minutes and is still a bit watery. I usually add about a teaspoon more flour.

Comment submitted: 4/25/2012 (#13842)

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