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Bombay Eggs


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Rate this recipe 4.1/5 (23 Votes)


  • 6 eggs
  • medium poached
  • 6 slices toast
  • buttered
  • Curry sauce:
  • 2 tbsp butter
  • 1.5 tbsp flour
  • 1 tbsp Madras curry powder
  • 1 C chicken stock
  • 1 egg yolk
  • lightly beaten
  • 2 tbsp heavy cream


Level of difficulty Average
Cost Average budget


Step 1

Prepare curry sauce: melt butter, and blend in flour and curry powder to form a fragrant roux.

Step 2

Gradually add chicken stock, stirring well until smooth. Bring to a boil, and let boil for 2 minutes.

Step 3

Remove from heat and add egg yolk and heavy cream.

Step 4

Place poached eggs on toast, and coat with curry sauce.


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