About this recipe:This is a deliciously different brunch dish, reminiscent of eggs benedict.
Always Cooking Up Something
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 slices of cured and smoked ham
10 leaves spinach, rinsed and dried
2 English muffins, split and toasted
1/2 teaspoon curry powder
60ml pineapple juice
salt and pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Heat 1 tablespoon of olive oil in a heavy frying pan over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same frying pan 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 frying pan and place onto a plate or onto toasted English muffins, keeping the spinach on top.
Heat the remaining tablespoon of oil in the frying pan. 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 frying pan, 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.