I just thought this up one morning, trying to think of something
different to have for breakfast. Ham, spinach, fried eggs, pineapple-
curry sauce makes a surprisingly yummy combination. Serve over toast
or English muffins if you like.


INGREDIENTS
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 (1/4 inch thick) slices of Black Forest Ham
10 leaves baby spinach, rinsed and dried
2 English muffins, split and toasted (optional)
2 eggs
1/2 teaspoon curry powder
1/4 cup pineapple juice
salt and pepper to taste


DIRECTIONS
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat.
Add shallot, and cook until lightly browned. Remove from the pan, and
set aside. Fry the ham slices in the same skillet just until browned
on each side. As you turn the ham to brown on the second side, place
the spinach leaves on top to steam a little. Remove from the skillet
and place onto a plate or onto toasted English muffins, keeping the
spinach on top.
Heat the remaining tablespoon of oil in the skillet. Crack the eggs
in, and fry on each side to your desired degree of doneness. Place the
eggs on top 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 heat to medium-high, and
boil until the sauce has reduced and thickened. Season with salt and
pepper to taste. Spoon sauce over the egg stacks and serve
immediately.]

Barry

On Mar 5, 7:02 pm, "Barry" > wrote:
> I just thought this up one morning, trying to think of something
> different to have for breakfast. Ham, spinach, fried eggs, pineapple-
> curry sauce makes a surprisingly yummy combination. Serve over toast
> or English muffins if you like.
>
> INGREDIENTS
> 2 tablespoons olive oil, divided
> 1 medium shallot, thinly sliced
> 2 (1/4 inch thick) slices of Black Forest Ham
> 10 leaves baby spinach, rinsed and dried
> 2 English muffins, split and toasted (optional)
> 2 eggs
> 1/2 teaspoon curry powder
> 1/4 cup pineapple juice
> salt and pepper to taste
>
> DIRECTIONS
> Heat 1 tablespoon of olive oil in a heavy skillet over medium heat.
> Add shallot, and cook until lightly browned. Remove from the pan, and
> set aside. Fry the ham slices in the same skillet just until browned
> on each side. As you turn the ham to brown on the second side, place
> the spinach leaves on top to steam a little. Remove from the skillet
> and place onto a plate or onto toasted English muffins, keeping the
> spinach on top.
> Heat the remaining tablespoon of oil in the skillet. Crack the eggs
> in, and fry on each side to your desired degree of doneness. Place the
> eggs on top 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 heat to medium-high, and
> boil until the sauce has reduced and thickened. Season with salt and
> pepper to taste. Spoon sauce over the egg stacks and serve
> immediately.]
>
> Barry

Stolen verbatim from:
http://allrecipes.com/recipe/barbs-s...ks/detail.aspx

On Mar 5, 8:40 pm, "sheeluvs me" > wrote:

> Stolen verbatim from:http://allrecipes.com/recipe/barbs-s...egg-stacks...- Hide quoted text -
>
> - Show quoted text -

HEY! Somebody stole my recipe

Good looking out welfare recipient (Ms Dash Must Die)

Barry

On 5 Mar 2007 17:53:05 -0800, "Barry" > wrote:

>On Mar 5, 8:40 pm, "sheeluvs me" > wrote:
>
>> Stolen verbatim from:http://allrecipes.com/recipe/barbs-s...egg-stacks...- Hide quoted text -
>>
>> - Show quoted text -
>
>HEY! Somebody stole my recipe
>
>Good looking out welfare recipient (Ms Dash Must Die)
>
In any case, you're more adventurous than I am! I was with you up to
the curry and pinapple juice. When I read the recipe, "ok" pinapple
juice... but that curry is still a big "no".



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