tropit

I make poached eggs on crunchy, multi-grain toast two or three times a week. Today, I had I little bit of green, coconut curry sauce left over from another meal in the fridge, so what the heck....I heated some up and spooned it over my eggs and topped it all with some fresh lentil sprouts. It was sublime! You could make a quick curry sauce with coconut milk, vegan, or non-vegan yogurt, a little veggie broth and some English curry powder. Or, to take the easy way out, just open up a jar of curry, simmer sauce that come pre-made at the market. I added a side of fresh fruit and some espresso. I felt like I was dining in a fine hotel.

~ C

Tartan

Poached eggs are my all time favourites but they don’t like me.

SusieQOH

There you go again, making me hungry!
It does sound sublime!!!