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.