I love eggs, both cooking and eating, but I rarely eat them for breakfast. In our house eggs are a brunch or dinner meal. I did enough office breakfast catering to know that pre-portioning your items is a key to success! In this recipe I enlist the help of a non-stick muffin pan to do just that.
Taking from a Spanish Tortilla, an Italian Frittata, and the spices of India, I was ready to get cracking. (See what I did there? I made an egg joke). First I had to research a few authentic Indian style egg dishes.
We are so lucky to have the ethnic diversity we have in Toronto and I am blessed to work with people from all over the world. I had my mind, or really my stomach, set on creating a curry style egg dish so I turned to a good friend of mine whose family just happens to own an Indian restaurant. She told me of a few egg recipes that her parents made and I ran my idea past her for approval.
South Asian Eggs
Makes 24
Prep time: 15 minutes
Total time: 30 minutes
2 cups milk
8 large eggs cracked into a bowl and beaten
1 container Compliments Goat’s Milk Cheese Crumbles
1 small onion diced
2 potatoes peeled and diced (store in water and drain just before using)
1/4 tsp coriander
1/2 tsp cumin
1/2 tsp chili
1/4 tsp cayenne
1/4 tsp cinnamon
1/4 tsp turmeric
1 tbsp chopped cilantro
2 tbsp Compliments Pure Olive Oil
- Pre-heat oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside. Oil a 2 muffin pans with half of the oil.
- In a (non stick if you are doing one large one) frying pan on the stove on medium heat add the remainder of the oil. When it is hot add the onions and sweat until tender, then add the spices and cook for 1 minute before adding the potatoes and then the milk. Bring the milk up to a boil and shut off the heat. Let the milk mixture sit for a couple of minutes before slowly pour over the egg mixture, constantly stirring the mixture to prevent scrambling the eggs.
- Evenly distribute the mixture into the muffin pans, place on the tray and bake for 15 minutes or until they are firm and an inserted knife comes out clean.
- Remove from oven and let rest 5 minutes before removing. There may be some water separation, not to worry. If you are eating right away, enjoy if not you can place on the parchment lined tray and re heat in the oven until warm.
This can be baked right in the non stick pan or in an oiled casserole dish - the time will be closer to 45 minutes.
A great way to create a new dish is to borrow from what we already know. So why not give these eggs with a twist a try. I hope that you like them!
Regards,
Chef Ian
Nutritional Analysis per Serving:
Energy: 60
Protein: 4g
Fat: 3.5
Saturated Fat: 1.5
Cholesterol: 75mg
Carbohydrates: 4g
Fibre: 0g
Sodium: 50mg
Potassium: 42.49
