Poached eggs to corn
Instructions
Cook for three minutes poached eggs sgusciandole in boiling water slightly acidified with white vinegar.
Drain.
Prepare the béchamel sauce with butter, flour, milk 50 cl.
When is ready season with the curry.
Rinse corn under cold water, drain well and then insaporitelo in a pan with a knob of butter and a pinch of salt.
Compose a corn based at the bottom of a serving platter, lay over poached eggs, cover with curry sauce and serve.
