Asparagus and poached eggs on toasts and curry cream

This recipe is from my own handwritten recipe book ; where I  saved a lot of  recipes from my grand moms my mom and all these recipes I love.

I hope to make this recipe again soon!
I will sharing with Joyce in Cook your books!

Ingredients
4 serves

500 grams of asparagus
4 poached eggs
250 cc of heavy cream
1 tablespoon cornstarch
salt and pepper
1 teaspoon curry powder
1 teaspoon black sesame seeds
chives
4 slices of toasted bread loaf

Method


Boil the asparagus or roast them in the oven with a little oil.
To boil about 15 minutes
If you roasted about 20 minutes (to make them more tender)
make four parcels with asparagus and tie them with strips of chives.
Place parcels  on toast already prepared with a little butter.
be placing on these poached eggs.
Boil the cream, add the cornstarch diluted in a little milk.
and cook until thickened.
Season the cream with salt, pepper, curry and finally black sesame seeds.
serve this sauce over the eggs.

Note: I used frech bread because I haven't loaf bread
but was so good too.
I added the black sesame seeds and love it!

print récipe here

en español

Huevos poché en tostadas con crema al curry