Eggilicious Oven Baked Eggs With Creamy Veggies |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is chef Sanjeev Kapoor's recipe from the Young Times magazine. Its excellent as a mini meal when served with some warm bread. Plus, its easy for a beginner to cook too!! Ingredients:
4 eggs |
1 medium onion, peeled,washed and chopped |
5 -6 fresh button mushrooms, cleaned,washed and thinly sliced |
1 medium carrot, peeled,washed and diced |
1 medium potato, peeled,washed and diced |
1/2 cup shelled green peas, washed and drained |
3 -5 sprigs fresh parsley, cleaned,washed and finely chopped |
4 tablespoons butter |
1/4-1/2 cup canned corn niblet |
salt |
4 tablespoons fresh cream |
1/4 cup milk |
1/4 cup processed cheese, grated |
1/2 cup breadcrumbs |
1 1/2 teaspoons red chili pepper flakes |
Directions:
1. Put a pan on medium flame.
2. Pour in boiling hot water{4 cups}.
3. Add carrot, potato and peas.
4. Boil for 2 minutes and then drain.
5. Refresh with cold water and keep aside.
6. Heat butter in a large non-stick pan.
7. Add onion and stir-fry on high flame for 1 minute.
8. Then, toss in the mushrooms and saute till light brown.
9. Add carrot, potato, peas and corn niblets.
10. Mix and then add salt, cream, milk and cheese.
11. Cook for 5 minutes or till well mixed.
12. In a bowl, toss in breadcrumbs, parsley and red chilli flakes.
13. Mix well and keep aside.
14. Preheat oven to 200C.
15. Put the veggies in a baking dish.
16. Sprinkle three-fourth of the breadcrumb mixture over it.
17. Break eggs,one at a time, on the veggies.
18. Sprinkle with the remaining breadcrumb mixture.
19. Bake at 200C for 10 minutes.
20. Serve hot.
21. Enjoy!
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