Eggs are a work horse in the kitchen. They thicken and leaven, can be cooked so many different ways and are a complete meal all on their own. Nutritionally, eggs are considered as a complete protein. Unfortunately, my favourite way to use eggs is for the sweeter side of things: cakes, custards, puddings, soufflés and all desserts really are my weakness!

When I saw the theme for this week’s blog I started thinking of all of the egg recipes I know, running them over in my head like Bubba’s shrimp recipes from Forrest Gump. I remembered an easy egg and spinach dish I used to make on the breakfast shift. This recipe was a great "go to" recipe when time was a factor!

At this time of the year there will be a lot of eggs being hard boiled to be coloured for Easter festivities but how many of us know how to get that perfectly cooked egg?

Try imagining a culinary world without eggs. Having trouble? Okay, try imagining not having many of your favourite foods, terrifying I know. I think we often taken the humble egg for granted. Admittedly standing alone, an egg doesn’t look like much, but when applied properly an egg can work magic! Eggs are culinary workhorses; they can thicken, emulsify, set, leaven and lighten. Eggs cross culinary lines working in both sweet and savoury applications. If that isn’t enough for you, they cook quickly making a great fast fire breakfast, lunch or dinner on busy week days!

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.