Eggilicious Oven Baked Eggs With Creamy Veggies

Submitted by Charishma_Ramchandani

"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!!"

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 4

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
• 118.29 ml shelled green peas, washed and drained
• 3-5 sprig fresh parsley, cleaned,washed and finely chopped
• 59.16 ml butter
• 59.14-118.29 ml canned corn niblet
• salt
• 59.16 ml fresh cream
• 59.14 ml milk
• 59.14 ml processed cheese, grated
• 118.29 ml breadcrumbs
• 7.39 ml 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!