Eggilicious Oven Baked Eggs With Creamy Veggies

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


  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!