EGG CLOUD WITH BAKED
MASHED POTATOES AND SAUTEED
MUSHROOMS
INGREDIENTS:
1. Eggs as many clouds you
wish to make (One egg makes one cloud per toast)
2. Bread slices
3. 4 to 5 boiled potatoes
4. 1/2 cup grated cheese
5. 1/2 cup milk
6. 3 Tbs. fresh cream
7. 200 grams mushrooms
8. 1 large tomato sliced in wedges
9. 1 Tsp. mixed Italian herbs
10. 3 Tbs. butter
11. Salt and pepper to taste
METHOD FOR MAKING THE
MASHED POTATOES:
1. Mash the boiled potatoes
while they are still hot. Add the cream, 2 Tbs. butter, milk, cheese, salt and
pepper to taste. Blend all this very well, till you get a very smooth creamy
mixture.
2. You can bake this in an
oven at a temperature of 180 degrees centigrade, till golden brown in colour.
Cut out wedges and serve with the eggs.
3. Alternatively you can use a
PANIYARAM KADHAI to make this as I did. If you have one, lightly brush the
interiors with butter. Place scoops of the potato mixture in each hole. Turn
with a spatula till golden brown.
METHOD FOR MAKING THE SAUTEED
MUSHROOMS:
1. Heat 1 Tbs. of butter in a
pan. Add the sliced mushrooms and the tomato wedges, 1 Tsp. mixed Italian herbs, salt and pepper to taste, and
1 Tbs. of fresh cream. Stir fry for 1 minute. Remove from heat.
METHOD TO MAKE THE EGG
CLOUD:
1. Pre heat the oven to 250
degrees centigrade.
2. Separate an egg yolk from
the white carefully; making sure that the yolk stays intact. Use a hand mixer
to beat the egg white till double in size and has soft peaks. Add salt and pepper
to taste.
3. Take a bread slice. Cover
the bread with this beaten foamy egg white. Use a spoon to make a slight dent
on the egg white.
4. Place this in the oven and
bake for 5 minutes till the white is set.
5. Remove from the oven and
place the egg yolk carefully into the dent you made on the egg cloud. Place it
back into the oven, and bake till you see the egg yolk set.
6. Remove from the oven,
sprinkle some salt and pepper and serve immediately, with the potato mash and
the sautéed mushrooms.
Copyright:Motifs
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