Houston, we have a problem.
It’s really no big deal.
Not a cause for concern.
…my boyfriend’s taste buds may have been invaded by aliens. (And by “may have”…I mean “really. this is happening”.)
You see, how do I say this….the boy doesn’t like runny egg yolks.
At first, I thought he was just having some kind of feverish delusional hallucination when he told me so I kind of shrugged it off. But then, one night at a restaurant he ordered a bacon cheeseburger with a fried egg on top…
…and couldn’t finish it. Because the yolk “grossed him out” (direct quote).
That’s when I knew.
Because, really…what isn’t made better with a fried egg on top? The only thing I can think of right now is cream cheese frosting, and that’s pretty much just because it’s sort of sublime all on its own.
Soooooo yeah. Not really sure what to do with this recent development.
I suppose I could either report it to the FBI (or MIB, after the FBI try to have me committed for being a crazy person)…or just learn to live with his extraterrestrial tongue. (And yes, I realize that sounds way too dirty for a Wednesday morning. Then again…it is hump day… :P)
On the bright side, in terms of these poached eggs in curried tomato sauce – more for me?
Poached Eggs in Curried Tomato Sauce
Serves 4, adapted from Cooking Light
- 2 tbsp olive oil
- 1 1/2 cups chopped onion
- 1 tbsp minced garlic
- 1 tbsp minced peeled fresh ginger
- 1 jalapeno pepper, minced
- 2 tsp curry powder
- 3/8 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- dash of sugar
- 1 (28 oz) can diced tomatoes, undrained
- 1/2 cup light coconut milk
- 1/2 cup chopped fresh cilantro
- 4 large eggs
- 4 whole wheat English muffins or easy skillet flatbreads
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ginger and jalapeno pepper. Saute for 5 minutes, or until veggies are tender, stirring occasionally. Add the curry powder, salt, black pepper, and sugar. Cook for two minutes, stirring constantly.
- Drain the tomatoes in a colander over a bowl and reserve the liquid. Add the tomatoes to the pan and cook for 5 minutes, stirring frequently. Add the coconut milk and chopped cilantro. Return to a boil. Cover, reduce heat and simmer for 10 minutes. If the sauce is too thick then add some of the drained tomato liquid.
- Break each egg into a custard cup. Pour it gently into the pan over the sauce. Cover and cook for 5 minutes, just until the whites are set and the yolks have filmed over but are still runny. Arrange one English muffin, cut side up, on each of 4 plates. Carefully scoop one egg and about 1/4 of the sauce onto each serving.