8 eggs
3/4 c. rice, cooked, drained and dried
1/4 c. vinaigrette dressing
1 c. mayonnaise
Salt and pepper

FOR CURRY MIXTURE:

1 shallot, finely chopped
1 1/2 tbsp. oil
1 tbsp. curry powder
1 1/2 tsp. paprika
3/4 c. tomato juice
3 slices lemon
1 tbsp. apricot jam

TO MAKE CURRY MIXTURE: Saute shallot in oil until soft, add curry powder and paprika and cook, stirring for 4-5 seconds. Add the remaining ingredients, stir well and simmer 4-5 minutes. Strain and reserve.

Soft cook or poach the eggs and keep in cold water. Toss the rice and vinaigrette dressing with a fork and arrange down the center of a platter. Drain the eggs well and arrange on top of the rice. Add enough of the curry mixture to the mayonnaise to flavor it well and thin it to coating consistency.

Adjust the seasoning and spoon the curry mayonnaise over the eggs. Garnish.