Eggs on Toast with Curry & Butter

A curry and egg is a combo as old as time. Spotted defying any signs of age in the servo display cabinet on every road trip you’ve ever been on. I will admit, I hate curried egg sandwiches, a dislike that goes back to my first job where I had to grate pre-boiled eggs and mix them with curry powder and mayo at 4am in the morning. A little too early for those smells thank you very much. This however is not a curried egg sandwich. It is a fresh, buttery, glorious breakfast — everything THAT sandwich wishes it was (but never will be).

INGREDIENTS

Eggs
Butter
Keens Curry Powder
Sourdough bread

MAKE IT 

Boil a pot of water, add your eggs and set a timer for 6 mins. Once they’re done, rinse them under cold water and sit them in the cold water till you’re ready with your toast (this will help the yolks go nice and gooey). Cook your toast however you like it done, I like it cut thick, cooked in a cast iron and left to go a little cold before serving, but I understand this is not everyone's cup of tea (or effort level in the morning) so do as you wish. Next up, butter and LOTS of it. Slather it on like high cholesterol doesn't exist and give it a sprinkle of salt (I use unsalted butter). Next up, peel your eggs, pop them on your toast, cut them in half and sprinkle with about ½ a teaspoon of Keens Curry Powder per egg. Pour your coffee and enjoy folks.