Tuesday, April 12, 2011

Pila Anda

We try to eat a substantial breakfast on weekend mornings; usually this involves eggs (either scrambled or over-easy) and toast, occasionally with bacon. While this is one of the few meals I can eat repetitively, sometimes a change is nice. This past weekend, as I fried up some turkey bacon, I decided I really wanted to eat Eggs Benedict. Only we had neither English muffins nor the desire to make hollandaise. After poking around a bit, I discovered a naan, which led me to make a gorgeous yellow curry-based sauce that I dribbled over fried eggs, turkey bacon, and toasted naan.

Quick Curry Sauce

1 teaspoon curry powder (I used Penzey's Sweet Curry)
1 tablespoon mayonnaise
1 tablespoon Greek yogurt
1 teaspoon chopped cilantro
honey (optional)
salt and pepper to taste

In a small microwave-safe bowl, mix curry powder, mayo, and Greek yogurt. Add a small amount of milk, if necessary, to make a drizzle-able consistency. Microwave 1 minute on high until sauce bubbles and turns an intense yellow. Taste for seasoning - if you use a standard curry powder, you may want to add a drop or two of honey to sweeten and mellow the spices; add salt and pepper to taste. Stir in cilantro. Serve over eggs layered with bacon and bread of your choice.

Posted by theminx on Minxeats.com.

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