Ingredients

Eggs 4

Butter 4 tablespoons

Onion, chopped 1 medium

Fresh button mushrooms,

thinly sliced 5-6

Carrot, diced and blanched 1 medium

Potato, diced and blanched 1 medium

Green peas, blanched ½ cup

Corn niblets ½ cup

Salt to taste

Fresh cream 4 tablespoons

Milk ¼ cup

Processed cheese, grated ¼ cup

Breadcrumbs ½ cup

Fresh parsley, finely chopped 2 tablespoons

Red chilli flakes 1½ teaspoons

1. Heat butter in a pan. Add onion and sauté for a minute then and add mushrooms. Sauté till light brown.

2. Add carrot, potato, green peas and corn niblets. Stir.

3. Add salt, fresh cream, milk and cheese. Cook for five minutes or till well blended.

4. In a bowl mix together the bread crumbs, parsley and red chill flakes.

5. Preheat the oven to 200^oC. Pour vegetables into a baking dish.

6. Sprinkle three fourths of the bread crumb mixture on it.

7. Break eggs, one at a time, onto the vegetables. Sprinkle the remaining bread crumb mixture.

8. Bake at 200^oC for eight to ten minutes.

9. Serve hot.