Curry Poached Egg Recipe By Chef Michael Paley

Ingredients

• Bulgur
• 1½ cups bulgur
• 1¾ cups water
• 4 scallions, green part only, thinly sliced
• 1 tablespoon roasted cashews, roughly chopped
• 1 small fresh red chile (such as a Fresno chile), seeded and thinly sliced crosswise
• ½ small shallot, finely chopped
• 1½ teaspoons fresh lemon juice
• 1½ tablespoons extra-virgin olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ tablespoons toasted breadcrumbs
• Eggs
• 4 cups water
• 1 cup distilled white vinegar
• 2 garlic cloves, smashed
• 1 bunch parsley stems
• ½ cup kosher salt
• 4 large eggs

Optional Ingredients

• 4 fresh or frozen curry leaves (optional)

Directions

1. Make the bulgur pilaf: In a large bowl, add the bulgur. In a small saucepan set over high heat, bring the water to a boil, then pour over the bulgur. Cover the bowl with a sheet of plastic wrap and let it sit for 15 minutes. Stir in the scallions, cashews, chile, shallot, lemon juice and olive oil. Stir in the salt and pepper and divide the pilaf between 2 bowls.
2. Poach the eggs: In a medium saucepan set over high heat, add the water, vinegar, curry leaves (if using), garlic, parsley stems and salt. Once the liquid comes to a low simmer, reduce the heat to medium-high and use a slotted spoon to stir the very center of the mixture, creating a whirlpool-like effect. Crack an egg into a small bowl and gently slip it into the center of the whirlpool. Repeat with the remaining 3 eggs. Poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes. Use the slotted spoon to transfer the eggs to a paper-towel-lined plate to drain, then place 2 eggs on top of each pilaf serving. Sprinkle with the breadcrumbs and serve. Calories per Serving: 660; Sodium: 1,800mg; Total Carbohydrate: 91g; Fiber: 21g; Fat: 24g