Eggilicious Oven Baked Eggs with Creamy Veggies
This delightful recipe, brought to you by renowned chef Sanjeev Kapoor, offers a savory combination of vegetables, eggs, and cheese baked to perfection in the oven. Perfect as a mini meal when paired with warm bread, it’s also simple enough for beginners to try. Whether you’re hosting a brunch, preparing a light dinner, or looking for a wholesome dish to enjoy at any time of day, this recipe will surely satisfy. With its vibrant flavors and creamy texture, it’s a dish that everyone can enjoy!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Recipe Category: Corn
- Cuisine: Indian, Asian
- Keywords: Vegetable, Savory, Brunch, Oven, Stove Top, Stir Fry, Easy Recipes, Comfort Food
Ingredients
This recipe uses a variety of vegetables and seasonings to create a creamy and flavorful dish that is both satisfying and easy to prepare. The eggs provide a rich, tender texture when baked with the veggies.
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Onion | 1 |
| Button Mushrooms | 5-6 |
| Carrot | 1 |
| Potato | 1 |
| Green Peas | 1/2 cup |
| Fresh Parsley | 3-5 sprigs |
| Butter | 4 tablespoons |
| Canned Corn Niblets | 1/4 – 1/2 cup |
| Salt | To taste |
| Milk | 1/2 cup |
| Processed Cheese | 1 1/2 cups |
| Breadcrumbs | 1/4 cup |
| Red Chilli Flakes | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 671.3 kcal |
| Total Fat | 55.2 g |
| Saturated Fat | 32.5 g |
| Cholesterol | 381.2 mg |
| Sodium | 355.5 mg |
| Total Carbohydrates | 32.7 g |
| Dietary Fiber | 4.2 g |
| Sugars | 5.2 g |
| Protein | 14 g |
Instructions
-
Prepare the Vegetables:
Begin by placing a pan over medium heat. Pour in 4 cups of boiling hot water and add the carrot, potato, and green peas. Let the vegetables cook for about 2 minutes, then drain the water. Refresh the vegetables with cold water to stop the cooking process. Set them aside. -
Sauté the Onions and Mushrooms:
In a large non-stick pan, heat the butter over medium-high heat. Once the butter has melted, add the onion and sauté for about 1 minute. Then toss in the button mushrooms and continue cooking until they are light brown. -
Add the Rest of the Veggies:
Now, add the boiled carrot, potato, peas, and the canned corn niblets to the pan. Stir everything together and cook for about 5 minutes. Then, season with salt to taste, followed by the cream, milk, and processed cheese. Stir the mixture well until everything is evenly combined and the cheese has melted into a creamy sauce. -
Prepare the Breadcrumb Mixture:
In a small bowl, combine the breadcrumbs, fresh parsley, and red chili flakes. Mix well and set this aside for later. -
Preheat the Oven:
Preheat your oven to 200°C (400°F) so it’s hot and ready for the dish to bake. -
Assemble the Dish:
Transfer the creamy veggie mixture into a baking dish. Sprinkle three-fourths of the breadcrumb mixture evenly over the vegetables. Now, break the eggs, one at a time, and gently place them over the top of the vegetables. -
Final Touches:
Sprinkle the remaining breadcrumb mixture over the eggs and veggies for an added crunch. -
Bake and Serve:
Place the baking dish in the preheated oven and bake for about 10 minutes or until the eggs are set and lightly golden. Once done, remove from the oven and serve hot.
Serving Suggestions
This dish is perfect when served with a side of warm bread or toasted baguette slices. It’s versatile and can also be enjoyed with a fresh salad on the side for a balanced meal. Pair it with a cup of hot masala chai or your favorite morning beverage to complete the experience.
Enjoy your Eggilicious Oven Baked Eggs with Creamy Veggies—your new go-to for a hearty, satisfying meal!
