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Ham and Eggs with Curry Mango Sauce

  • Makes: 6 servings  
  • Preparation Time: 31 minutes 
  • Cooking Time: 25 to 30 minutes 

Ingredients

Sauce:

2 tbsp30 mL butter

2 tbsp30 mL Robin Hood® All Purpose Flour

1 tsp5 mL mild curry powder or paste

1 1/2 cups375 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1/2 cup125 mL chicken or vegetable stock

3 tbsp45 mL chopped sweet mango chutney

3/4 tsp4 mL salt

Ham and Eggs:

1 cup250 mL cooked, chopped and squeezed dried spinach (optional)

8 hard-cooked eggs

1 cup250 mL diced black forest ham or cooked chicken

2 tbsp30 mL breadcrumbs or cornflake crumbs

2 tbsp30 mL grated Parmesan cheese

Directions

  1 For the sauce, melt butter in a saucepan over medium heat. Add flour and curry powder and cook for 2 minutes. Whisk in evaporated milk and stock. Bring to a boil, lower heat and cook for 5 minutes. Remove from heat. Stir in chutney and salt.

  2 To assemble, arrange spinach, if using, in bottom of a greased 12- by 8-inch (3 L) baking dish. Spread over diced ham. Cut or slice eggs and arrange over ham. Spoon sauce over eggs to cover. Sprinkle with crumbs and cheese.

  3 Bake in a preheated 350ºF (180ºC) oven for 25 to 30 minutes or until golden brown and bubbling.

Tip(s)

Cook eggs ahead of time. To hard cook eggs, in a large saucepan, place eggs with cold water to cover. Bring water to a boil. Remove from heat, cover and let stand 12 minutes. Cool completely under cold or iced water. Peel.


Dish can be assembled, covered and refrigerated up to 6 hours earlier.


For a vegetarian version, omit ham.


Serve with rice and a salad.


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