Sourdough Curry Mee Toast with Salted Egg Hollandaise & Crispy Curry Leaves

**Prepare the Curry Gravy:** In a large pot, heat a tablespoon of oil over medium heat. Add the curry paste and dried shrimp, and cook for 2-3 minutes until fragrant and the paste darkens slightly, releasing its aromatic oils. The kitchen will fill with a warm, spicy scent.

Pour in the coconut milk and chicken broth. Bring to a simmer, stirring constantly to prevent scorching. Add the tofu puffs and fish balls. Season with sugar, salt and white pepper to taste. Reduce heat to low and let simmer for 15 minutes, allowing the flavors to meld and deepen. The gravy should thicken slightly and take on a vibrant orange-red hue.

**Make the Salted Egg Hollandaise:** In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the mashed salted egg yolks, egg yolks, and lemon juice. Slowly drizzle in the melted butter, whisking constantly until the sauce emulsifies and becomes thick and creamy. Season with a pinch of salt and white pepper. Remove from heat and set aside.

**Fry the Curry Leaves:** Heat vegetable oil in a small saucepan or deep fryer to 350°F (175°C). Add the curry leaves in batches and fry for 10-15 seconds, until they turn vibrant green and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. The air will be filled with a fragrant, almost citrusy aroma.

**Poach the Eggs:** Fill a wide saucepan with about 3 inches of water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain.

**Toast the Sourdough:** Toast the sourdough slices in the oven or a toaster until golden brown and slightly crispy. The toasting will enhance the tangy flavor of the sourdough.

**Assemble the Toast:** Place the toasted sourdough slices on plates. Spoon a generous amount of the creamy curry mee gravy over each slice.

Top each slice with a poached egg. Drizzle liberally with the salted egg hollandaise sauce.

Garnish with the crispy fried curry leaves and a sprinkle of chili flakes for a touch of heat and visual appeal. Serve immediately and enjoy the symphony of flavors and textures.