Eggs in mushroom sauce with ham

Ingredients for 4 servings:

• Oil or margarine
• 1 spring onion(s), cut into rings
• 150 g mushrooms, finely sliced
• 150 g cooked ham, cut into strips
• 1 tbsp cream cheese spread
• 150 ml milk
• 150 ml water
• ½ tsp curry powder
• Chives, in rolls
• 8 eggs
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly sweat the spring onions in either oil or margarine, add the mushrooms and fry lightly. Add the ham strips and mix everything together. Pour in the milk and water and stir in the cream cheese. The mixture can be a little thinner if desired. Season the sauce with curry powder and salt and pepper to taste and reduce the heat. Once the sauce is cooked to your liking, crack the eggs one at a time into a cup to check the freshness. (Of course, you only need to use this tip if you are unsure about the freshness of the eggs. Otherwise, you can of course crack the eggs directly into the pan.) Then slowly slide the eggs, one at a time, into the sauce. Once all the eggs are in the pan, cover it with a lid and let it set for about 6-8 minutes. Then carefully flip the eggs with a spatula and cook for another 2-3 minutes. Garnish with chives. We served it with boiled potatoes and a fresh salad. Beetroot also goes well with it.