Ingredients
| • | Eggs | 4 |
| • | Butter | 4 tablespoons |
| • | Onion ,chopped | 1 medium |
| • | Mushrooms,sliced thinly | 5-6 |
| • | Carrot,blanched diced | 1 medium |
| • | Potato,blanched diced | 1 medium |
| • | Green peas,blanched | 1/2 cup |
| • | Corn kernels | 1/2 cup |
| • | Salt | to taste |
| • | Cream | 4 tablespoons |
| • | Milk | 1/4 cup |
| • | Processed cheese,grated | 1/4 cup |
| • | Bread crumbs | 1/2 cup |
| • | Fresh parsley,chopped | 2 tablespoons |
| • | Red chilli flakes | 1 1/2 teaspoons |
Method
Preheat the oven 200° C. Heat butter in a pan. Add onion and sauté for a minute then and add mushrooms. Sauté till light brown. Add carrot, potato, green peas and corn niblets. Stir.
Add salt, fresh cream, milk and cheese. Cook for five minutes or till well blended. In a bowl mix together the bread crumbs, parsley and red chill flakes. Preheat the oven to 200° C. Pour vegetables into a baking dish. Sprinkle three fourths of the bread crumb mixture on it. Break eggs, one at a time, onto the vegetables. Sprinkle the remaining bread crumb mixture. Bake at 200° C for eight to ten minutes.
Serve hot.
Preheat the oven 200° C. Heat butter in a pan. Add onion and sauté for a minute then and add mushrooms. Sauté till light brown. Add carrot, potato, green peas and corn niblets. Stir.
Add salt, fresh cream, milk and cheese. Cook for five minutes or till well blended. In a bowl mix together the bread crumbs, parsley and red chill flakes. Preheat the oven to 200° C. Pour vegetables into a baking dish. Sprinkle three fourths of the bread crumb mixture on it. Break eggs, one at a time, onto the vegetables. Sprinkle the remaining bread crumb mixture. Bake at 200° C for eight to ten minutes.
Serve hot.
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