New Update
/sanjeev-kapoor/media/post_banners/373f2cb4ea077b3cc52e13d6e8df6dc9c65b058c4ddf348ddbe29bdd158a3adc.jpg)
Main Ingredients | Eggs, Broccoli |
Cuisine | Fusion |
Course | Main Course Egg |
Prep Time | 21-25 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Steamed Egg Katori with Salad
- 4 Eggs
- 1 small Broccoli
- 1/2 Red capsicum
- 3 Button mushrooms
- 4 Cherry tomatoes
- to taste Salt
- to taste Black peppercorns , crushed
- 1 teaspoon Red chilli flakes
- 3-4 Baby spinach leaves
- Salad
- 10-12 Baby spinach leaves
- 4 Cherry tomatoes
- as required Red radish slices
- 2 tablespoons Mustard sauce
Method
- Separate broccoli into small florets and dice red capsicum. Slice button mushrooms and have the cherry tomatoes. Keep all these vegetables in a bowl.
- Add salt, crushed black peppercorns and red chilli flakes. Tear baby spinach leaves and add to the bowl and mix well.
- Divide this mixture equally into 4 silicon cups and break an egg into each.
- Heat sufficient water in a steamer, keep the silicon cups in it and steam for 8-10 minutes.
- Meanwhile, to make the salad, tear baby spinach and spread them on a plate. Halve cherry tomatoes and add. Halve red radish slices and add and lightly toss everything together.
- To make the dressing, take mustard sauce in a small bowl, add 6 tbsps water and mix well.
- Spread the salad on a serving plate, gently run a knife around the eggs to loosen the edges and demould onto the serving plate.
- Drizzle the dressing over them and serve immediately.
Advertisment