Poached Eggs with Curry Butter
Drowning in curry butter, these poached eggs served on an English muffin are a totally flavorful breakfast!
Servings 4 servings
Calories 289kcal
Ingredients
- 8 eggs
- ¼ cup butter sliced
- 1 teaspoons curry powder
- 1 ½ cloves garlic minced
- 1 ½ teaspoons ginger minced
- ½ teaspoons lemon juice
- black pepper if desired
- 2 English Muffins
Instructions
- Poach your eggs. Two per person.
- In a small saucepan, melt the sliced stick of butter over low heat.
- Add the slices of fresh ginger and the minced garlic. Stir, and then add the curry powder.
- After 30-45 seconds, remove the saucepan from the heat. Do not allow the garlic or the spices to brown.
- Stir in the lemon juice.
- When the eggs are all poached, rest them on an English Muffin and then pour the butter carefully over each set of eggs equally, allowing the spices, ginger and garlic to remain behind in the pan if you prefer.
- Top with some pepper if desired. Serve hot. Delicious!
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 358mg | Sodium: 320mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg