Curried Eggs Benedict

Heat oil in a frying pan over medium heat. Add onion, garlic, apple and curry then cook 3 minutes. Add chicken broth, sun-dried tomatoes, tomato paste and crushed red pepper flakes. Simmer until mixture thickens. In a small dish, blend ricotta, preserves and ginger. Spread equal amounts on cut side muffin halves and set aside. Dip each tomato slice in egg, then dip in Romano cheese to coat lightly. In large fry pan heat butter over medium heat. Add tomatoes and brown lightly on both sides. Place 2 muffin halves on each of 4 plates. Top each with a tomato slice, then a poached egg. Spoon curry sauce over each. Garnish with chopped cilantro.