South Asian Eggs
Prep Time
Serves
Cooking Mode
2 milk
8 large eggs cracked into a bowl and beaten
1 Goat's Milk Cheese Crumbles
1 small onion, diced
0 potatoes peeled and diced (store in water and drain just before using)
¼ coriander
½ cumin
½ chili
¼ cayenne
¼ cinnamon
¼ turmeric
1 chopped cilantro
2 Pure Olive Oil
2 milk
8 large eggs cracked into a bowl and beaten
1 Goat's Milk Cheese Crumbles
1 small onion, diced
0 potatoes peeled and diced (store in water and drain just before using)
¼ coriander
½ cumin
½ chili
¼ cayenne
¼ cinnamon
¼ turmeric
1 chopped cilantro
2 Pure Olive Oil
Directions
1Pre-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.
2In 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.
3Evenly 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.
4Remove 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.
Tips
1
This can be baked right in the non stick pan or in an oiled casserole dish - the time will be closer to 45 minutes.
Disclaimer
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Personal Note
Personal Note
