2 tablespoons vegetable oil [we use olive oil]
2 rounds of eggplant, each 4 1/2 inches
in diameter and 1/2 inch thick
2 ounces cooked ham, chopped
2 large eggs
1/3 cup canned chicken broth
1/3 cup heavy cream
1/2 teaspoon curry powder
[can use purchased curry powder]
2 slices of thin-sliced homemade-type white
bread, toasted and trimmed approximately
to the size of the eggplant slices
Freshly ground pepper to taste
2 tablespoons minced fresh parsley leaves

In a skillet heat the oil over moderate heat until it is hot but not smoking,
in it cook the eggplant, turning it, for 6 to 8 minutes, or until it is browned
and tender, and transfer it to a foil-lined baking pan. [We season the egg-
plant slices with salt and pepper at this point.] Arrange the ham on the
edges of the eggplant slices, forming a nest, crack the eggs into the nests
carefully, and bake them in a preheated 350-degree F. oven for 12 to 14 minutes, or until the whites are just set.
While the eggs are baking, in a small heavy saucepan stir together the
broth, the cream, and the curry powder, bring the liquid to a boil, and
boil it until it is reduced by half. Season the sauce with salt [and pepper,
if you wish].
Arrange the toasts on 2 serving plates, top them with the eggplant slices,
and spoon the sauce around them. Season the eggs with the pepper and
salt and sprinkle the parsley over them. Serves 2 as a breakfast or
luncheon entrée.