|Minced yellow onion||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Condensed cream of celery soup||10 1⁄2 Ounce, blended with milk (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Liquid hot red pepper seasoning||1 Dash|
|Curry powder||1⁄4 Teaspoon|
|Lightly buttered toast||4 (Hot)|
|Finely grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Take a saucepan, heat oil, add onions and on moderate heat, sauté for 5 to 8 minutes to turn pale golden. Add soup mixture along with seasonings and stir well. Lower the meat to moderately minimum and simmer, covered, stirring intermittently, for 5 minutes.
2. Take 4 heated plates, arrange the toasts on them, top each with 1 tbsp cheese and a poached egg. Pour sauce over the eggs and serve immediately.