Egg muffin combo
It's all about eggs this week as
most Easter tables creak under the weight of a lamb roast or a hefty
rice dish or lots of food that adds those extra pounds. But on Easter
Sunday as the house is abuzz with activity, it's always nice to serve
something healthy a la Fearless Olive while cooking food for the family,
so here's a light egg muffin combo.
Ingredients:
4 whole eggs and 4 egg whites
½ cup diced red onions
½ cup diced capsicum
1 tbsp chopped garlic
1 tbsp chopped coriander and mint leaves
1 tbsp chopped green onions (leafy parts)
½ tsp poppy seed (posto dana) paste
2 tbsp olive oil
Method:
Sauté
the onions in the oil for a minute then add the garlic for another
minute, before adding the capsicum. After another minute or two as the
mix starts smelling garlicky and strong, take it off the fire and add
the spring onions, coriander, poppy seed paste and mint leaves. Whisk
the 4 eggs and the egg whites then add the onion mix to the egg whisk
and mix it.
Take a muffin tray then pour the mixture into its hollows. Pre-heat
oven at 180 degrees Celsius for 10 minutes then stick the tray inside
and cook at 160 degrees until they have risen and are slightly golden
brown on the top.
Serving:
Serve with an aloo bukhara or sweet plum chutney.
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