बेक्ड एग्स अँड टोस्ट | Baked Eggs and Toast | Sanjeev Kapoor Khazana

Cute bread baskets filled with veggies and cheese, topped with eggs is a fancy twist to the usual eggs and toast. It can be relished at anytime of the day, because it tastes absolutely lip smacking.

BAKED EGGS AND TOAST

Ingredients

8 eggs
8 white bread slices
1 tsp oil
1 tbsp butter
1 tsp chopped garlic
1 medium onion, chopped
¾ cup roughly chopped mixed capsicums
10-15 button mushrooms, quartered
Salt to taste
Crushed black peppercorns to taste
A large pinch of red chilli flakes + to sprinkle
1 tbsp chopped fresh parsley
Melted butter as required
Grated processed cheese as required
Grated cheddar cheese as required
Chopped chives for garnish

Method

1. Preheat the oven at 180ºC.
2. Heat oil and butter in a shallow nonstick pan. Add garlic and sauté for a few seconds.
3. Add onion and sauté till translucent. Add capsicums, mushrooms and sauté for 2-3 minutes.
4. Add salt, crushed black peppercorns, red chilli flakes and mix well.
5. Add parsley and mix well. Take the pan off the heat and allow to cool slightly.
6. Trim the edges of bread slices. Roll with a rolling pin to flatten them. Cut into triangles.
7. Line 2 bread pieces in 1 muffin mould. Brush little melted butter over bread slices.
8. Stuff the prepared mushroom mixture in each cavity. Sprinkle processed cheese and cheddar cheese on top an press lightly.
9. Break 1 egg in each cavity, sprinkle salt, crushed black peppercorns and red chilli flakes on top.
10. Bake in the preheated oven for 5-6 minutes.
11. Transfer on a serving plate, sprinkle chives on top and serve hot.

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