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25 to 30 minutes
2 tbsp30 mLbutter
2 tbsp30 mLRobin Hood® All Purpose Flour
1 tsp5 mLmild curry powder or paste
1 1/2 cups375 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1/2 cup125 mLchicken or vegetable stock
3 tbsp45 mLchopped sweet mango chutney
3/4 tsp4 mLsalt
Ham and Eggs:
1 cup250 mLcooked, chopped and squeezed dried spinach (optional)
1 cup250 mLdiced black forest ham or cooked chicken
2 tbsp30 mLbreadcrumbs or cornflake crumbs
2 tbsp30 mLgrated Parmesan cheese
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.
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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