Generally, I boil or make an omelette out of eggs adding onions, coriander leaves and green chillies but as the market, is flooded with many seasonal veggies, I decided to use them with eggs. In this way of cooking, they become a complete meal for breakfast and toasted bread slices give them a good company.
In this dish, the eggs and veggies are not overcooked and we still feel the freshness of veggies especially the spinach.
|Eggs On The Veg Bed|
Preparation time 15 minutes
Cooking time 15 minutes
Eggs – 6 nos.
Chopped spinach – 1 cup
Chopped – cabbage – 1/4 cup
Sliced carrots – 1/4 cup
Sliced onion – 1 big sized
Salt, black pepper powder and red chilly flakes – as per taste
Oil – 1 tablespoon
1- Heat oil in a pan and add all the veggies.
2- Stir the veggies and make six cavities. Break each egg into the cavities and cover the pan.
3- Keep the flame slow and cook the eggs for 10 minutes or until the eggs are cooked.
4- Toast the bread slices and put cooked egg portion on them.
5- Serve the dish with tomato ketchup