Eggilicious Oven Baked Eggs With Creamy Veggies

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Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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 Nutrition

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!