Barb's Supreme Curried Ham and Egg Stacks So Tasty

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Barb's Supreme Curried Ham and Egg Stacks

"I simply notion this up one morning, looking to think about something exclusive to have for breakfast. Ham, spinach, fried eggs, pineapple-curry sauce makes a fairly yummy aggregate. Serve over toast or English truffles if you want."

Ingredients :

  • 2 tablespoons olive oil, divided
  • 1 medium shallot, thinly sliced
  • 2 (1/four inch thick) slices of Black Forest Ham
  • 10 leaves child spinach, rinsed and dried
  • 2 English desserts, split and toasted (non-compulsory)
  • 2 eggs
  • half of teaspoon curry powder
  • 1/4 cup pineapple juice
  • salt and pepper to taste

Instructions :

Prep : 5M Cook : 2M Ready in : 15M
  • Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook dinner till lightly browned. Remove from the pan, and set apart. Fry the ham slices inside the same skillet just till browned on each aspect. As you turn the ham to brown on the second one side, region the spinach leaves on pinnacle to steam a bit. Remove from the skillet and vicinity onto a plate or onto toasted English cakes, preserving the spinach on pinnacle.
  • Heat the last tablespoon of oil in the skillet. Crack the eggs in, and fry on each aspect for your desired degree of doneness. Place the eggs on pinnacle of the ham stacks.
  • Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the warmth to medium-excessive, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve at once.

Notes :

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