Poached egg with curry sauce 温泉卵のカレーソース

This is another quick dish perfect for a late night after drinking or, for that  matter, as a breakfast the morning after. ( Of course we are not implying that was the case here). I just came up with this since we had leftover Japanese curry but most of the meat and vegetables were already consumed. As long as you happened to have leftover Japanese curry sauce, this is quick to make.

We just toasted a piece of bread (This happened to be English muffin bread my wife baked). My wife toasted and buttered it. She put on three slices of smoked cheddar cheese (below left). Meanwhile I heated up the curry sauce, added slices of leftover roasted pork filet, and dropped two eggs (one per serving) into the sauce and put the lid back on. I took it off from the heat when the surface of the yolk was just barely opaque and the yolks were still runny (below right). Of course, we used safe, pasteurized eggs for this.  I poured the sauce over the cheese/toast and placed the poached egg on the top. Because of the heat from the sauce, the cheese melted/softened.

We broke the egg yolk and enjoyed. The smoky flavor of the smoke cheddar cheese really worked here. The eggs yolk mixed with the curry sauce and made it richer. Since the curry sauce was rather mild, heartburn after breakfast was not a worry. This was a very hearty satisfying breakfast.