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Fennel and Orange Bengali-Style Poached Eggs with Spiced Milk Sauce

Name: Fennel and Orange Bengali-Style Poached Eggs with Spiced Milk Sauce
Total time: 17 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 large eggs; 1 cup whole milk; 1/2 tsp ground cumin; 1/2 tsp garam masala; 1/4 tsp turmeric; Salt to taste; 1 tbsp chopped cilantro; 1 tbsp grated coconut (optional); 1/2 tsp ground fennel; 1 tbsp orange zest

Anise-like fennel with orange zest provides bright contrast

17 minutes2 servings

Method

Stir in ground cinnamon with cumin, garam masala, and turmeric.
In a small saucepan, heat milk over medium heat until just simmering.
Stir in cumin, garam masala, turmeric, and salt. Remove from heat.
Bring a pot of water to a gentle simmer (not boiling). Carefully crack each egg into the water and cook for 3-4 minutes until whites are set.
Ladle the spiced milk sauce into serving bowls. Gently place poached eggs on top.
Sprinkle with cilantro and grated coconut if using.

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