Recipe: Baked Egg On Vegetables

Cooking Time: 20 minutes

Recipe Source: Improvised from a Sanjeev Kapoor egg recipe

Serves: 2 sensible people or 1 greedy human being

1 onion, chopped

1 capsicum, chopped

4-5 garlic cloves, smashed

 To be blanched:

1 carrot, chopped

A fistful of fresh corn

1 potato, peeled and cubed

10-12 French beans, chopped

1/2 cup milk

1/4 cup fresh cream

2 cheeses of your choice, I used Monterey Jack and Colby – you can use cheddar or mozzarella if you like

2-4 eggs

 

 

 

 

 

 

  

In a frying pan, heat some butter. Throw in the onions, garlic, capsicum. Stir fry on high for a minute.

**

 Meanwhile in a pot of boiling water with a dash of salt, blanch potatoes, beans, carrots and corn for 10 minutes. Drain and keep aside.

**

Throw the blanched veggies into the frying pan and mix.

**

– grate the cheeses. See my new kitchen tool – a grater with a dabba so all the cheese collects neatly inside instead of spreading all over the place, which results in my eating up half of the cheese in an effort to make things look clean.

**

– Throw the cheeses in. Add the milk and cream.

**

– Meanwhile, prep a baking dish. Grease it with some olive oil, then lay on half of the bread crumbs.

**

Line with fresh basil leaves – I chopped mine lightly. You can tear yours or lay it down whole. Use half your basil leaves here.

**

– Pour in the veggies and cream.

**

– Crack open 2-4 eggs on the veggies. Lightly sprinkle salt on it. Pepper too if you want some.

**

 – Line the top with more bread crumbs. And basil. Pour on some olive oil. Bake in a preheated oven at 180C for 7-10 minutes. If you have the Micro, this may take 5-6 mins tops. In the OTG, it’s 7-10, with the top heating function on. No fan.

**