Tomato Blast (Spinach Mushroom Stuffed Baked Egg in Tomato Cups)

These little tomato cups filled with spinach, mushroom and cheese with baked egg on top of it is a real yummy and healthy option for a quick breakfast or lazy evening snacks. I absolutely love the idea of making healthy recipes with easily available ingredients. With its scrumptious looks it also has the goodness of spinach and mushroom. Egg, spinach, mushroom, tomato, and loads of cheese, what else do you need in a dish to make it exquisite!!

Serve:          2

Preparation time:         45 minutes

Ingredients:

Big Tomatoes:               2
Spinach:                        1/4 cup (finely chopped and blanched)
Mushroom:                    4 medium (finely chopped)
Egg:                               2 small
Processed cheese:          2 tablespoon (grated)
Salt and pepper to season
Salad leaves to serve
Oil

Method:

1) Cut the top of the tomato and carefully take out the central seed part of it. It should look like a cup.
2) Heat some oil in a pan and toss blanched and chopped spinach and mushroom. Season it. Toss until cooked and dry.
3) Place the tomato cups in a greased muffin tin to stand straight.
4) Fill in the bottom of the tomato with spinach mushroom mixture. Add 1 tbsp of cheese on to it.
5) Top it up with the egg. Carefully break the egg and separate half of the egg white. Pour the egg yolk in the tomato cup. Oil the tomato top and place it in the muffin tin.
6) Season the egg with salt and pepper.
7) Bake it at 200 degree for 20-25 minutes or until the egg is cooked and done.

8) Serve hot with some salad and dip.

BON APPETIT..

Cheese Sandwich Quiche

Kids always love cheese and things made with cheese. This recipe is a combination of sandwich and quiche. Inside is a soft mozzarella sandwiched between potato slices and covered with the egg and baked to perfection. A healthy rich and filling cup cake shaped quiche can be made in advanced and served to kids after school snacks or evening filler after a long play date. It's a quick and easy recipe to make. Involving kids to make it will make them more enthusiastic to enjoy this tasty quiche.

Serve :           3 ( 6 Quiche)

Preparation time:        35 minutes

Ingredients:

Eggs:                     3 large

Spinach:                1/2 cup (chopped)

Mushroom:           3 large + few small for topping

Potato:                  1 large (boiled)

Mozzarella:            6 thin slices

Cherry tomato:      6 (cut in half for topping)

Processed cheese: 1 tablespoon

Salt to taste

Black pepper

Butter:                   1 teaspoon

Method:

1) Preheat the oven at 190 degree Celsius

2) Slice the boiled potato in 12 equal sized thin slices about 0.5 cm thick.

3) Sandwich the mozzarella slices in between. Keep aside.

4) Heat some butter in a pan and saute finely chopped mushroom until golden and soft. Add spinach leaf and cook until all the water evaporates (about 5 minutes at medium high flame). Set aside

5) In a bowl whisk the eggs, salt, pepper, processed cheese and prepared mushroom-spinach mixture.

6) To assemble, grease the non-stick muffin tin with some oil. Place the potato sandwich in between all the muffin cups. Pour the egg mixture over it.

7) Garnish it with mushroom caps or cut cherry tomatoes.

8) Bake it for 20-25 minutes or till the tester come out clean.

9) Cool it for 5 minutes and take the muffins out using a butter knife slowly. It comes out really easily.

10) Enjoy this healthy tasty and gluten free snacks with your kid.

BON APPETIT...

Chicken Drums with Mushroom Ragout

I was very confused to name this recipe. Loved the way it has come up finally. Wanted a name to go with its fascinating and attractive look. This recipe is a combination of egg and chicken with mushroom ragout which is a basic stew to go with this roll. Rolling boiled egg in chicken breast is an innovative idea. But you need to very careful while boiling the egg as it again cooks with the roll and can become hard. Mushroom ragout in my all time favourite and quick to make. Here goes the recipe.." The French Style"

Ingredients:
Egg:                      2medium
Chicken breast:     2medium
White Pepper:
Garlic powder
Garlic cloves:        1 clove
Dried Oregano
Bread crumb:         4 table spoon
Corn flour:             1table spoon
Olive oil
Butter:                    1table spoon
Mushroom:             6-7 pieces ( Cut in four parts)
Red Bell pepper:     1/2 ( Cut into medium dices)
Sour cream:             3table spoon
Feta cheese:            1table spoon

Method:
1) Boil 2 eggs for 10 minute. It will we not be 100% hard so carefully take the shell off. Keep aside
2) Place the chicken breast in between a plastic sheet and pound using hammer or rolling pin. Make a big enough sheet to cover your eggs.
3) Sprinkle some salt, pepper, garlic and oregano on the chicken sheet and keep it aside for 10 minutes.
4) Place an egg over the chicken breast sheet and roll folding sides. Mix 2 spoon full of water in the cornflour  and dip the roll in the liquid. Spread the bread crumb and roll it over. All the crumb will stick to the chicken roll.
5) Heat some oil and cook the roll from all sides till golden brown.
6) Heat some butter in another pan. Add crushed garlic and cut vegetables. Toss it well and season it with salt and pepper.
7) Reduce the flame, add sour cream and feta cheese. Mix well cook for another minute.
8) Pour the stew at the bottom of the serving dish. Cut the egg-chicken roll from middle. Serve hot and enjoy the goodness of chicken and egg together.

BON APPETIT..