Shirred Curried Eggs

This is something I created a very long time ago and routinely make to this day. I've been making it for so long I don't remember the first time I made it or from where the inspiration came.  It's so unique that I couldn't find anything similar on the Internet, so I'm taking full credit for a new recipe, never before duplicated.  Prove me wrong.

It's devilishly simple but requires a skillet with a tight-fitting, see-through lid.  Timing is everything.

Incidentally, the word "shirred' in this title is an entendre.  While shirred is a cooking term for baking eggs in the oven in a flat bottom dish, the word here is meant as a contraction for Worcestershire, one of only three ingredients added to the eggs.  Worcestershire, specifically Lea & Perrins, has been around since 1837 originating from Worcester, England and I couldn't imagine a kitchen pantry without it.  I will nominate it, however, for being perhaps the most mispronounced condiment ever made.

If you want to see a real shirred egg recipe, click here.

Ingredients
2 fresh eggs, cracked into a small bowl
1/2 tsp curry powder (or more to your liking)
3-4 tbsp Worcestershire Sauce (like, Lea & Perrins)
3 tbsp butter
1 slice whole wheat bread, or any bread of your choice, toasted

The Recipe
Using a skillet with a tight-fitting, see-through lid, heat the butter to sizzling over high heat.

Crack your eggs into a small bowl so you can quickly rush them into the skillet with the sizzling butter, and do so gently.  Sprinkle on the curry powder, then pour in the Worcestershire Sauce over and around the eggs.  Quickly cap the skillet with the lid.

Leave the heat on high throughout the cooking process.  Watch closely as the eggs sizzle away in the butter and Worcestershire Sauce, and as steam is created, the egg whites over the yolks will become cooked and opaque.  When that happens, you have perfectly cooked eggs with runny yolks.

Immediately remove from the heat and serve the eggs over toast, with all of the melted butter and Worcestershire Sauce getting soaked up into the bread.