Kandla Nijhowne
There are those mornings you’re in a rush. No time to sit and eat cereal. No time to make a parantha. If you chose to make toast, it’s more likely to end up being burnt! Let the incredible egg come to your rescue. This punchy microwaved egg in a mug is a perfect, hearty and nourishing beginning to the day. Better still, you can fix a week’s supply in one go and stash away in the fridge!
Breakfast egg-mug-muffins
- ¾ cup chopped onion
- 1½ tbsp ghee or butter
- ½ cup chopped tomatoes
- ½ tbsp each minced ginger, garlic and green chili
- ½ cup shredded veggies (choose from carrots, capsicum, spinach, corn)
- ½-¾ cup grated cheddar cheese
- Salt, pepper to taste
- 4 eggs
Method
- Add 1 tbsp butter to a pan and sauté the onions, adding ginger, garlic, tomatoes and chillies within a minute.
- Stir for another minute, tip in the chopped veggies and cook till tender.
- Turn off the heat and cool. Add salt, pepper, herbs, eggs and grated cheese
- Use the remaining butter to grease 3-4 mugs of the same size.
- Lightly mix the eggy mixture then ladle it equally into the mugs.
- Microwave for 5-6 minutes on medium heat. Voila!
Note: Cooked leftovers or meats can be whipped in to bake these beauties. Parsley, olives or melon seeds will add an extra dimension. Insert a toothpick into the cooked egg to check. It should come away moist but not wet. Select mugs of similar volume or else the eggs may be under or over cooked. If you are making a bigger batch then undercook the mugs by a minute and zap for a minute when needed.
(Nijhowne is a Chandigarh-based culinary expert)
from The Tribune http://bit.ly/2Hc2PuG
via Today’s News Headlines
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