Saturday, October 12, 2013

Kheema par Eeda - Eggs on mince. A well loved Parsi breakfast

Breakfast is the husband's domain and though we usually have simple stuff like bread and spread, or muesli/cornflakes, or simple fried eggs, once in a way there's something special.

Yesterday I'd made chicken mince and there was quite a lot of it and so I asked the hubby to make Kheema par Eeda for breakfast the next morning. Ideally I prefer mutton or goat mince but chicken is what we had so we made do with it.

An easy recipe that leads to a sumptuous dish, you might end up making extra kheema more often just so you can indulge in a lavish breakfast more often!

Kheema par Eeda

4 eggs
Goat mince, cooked Indian style with onions, spices and loads of fresh coriander and mint
a dash of oil

Take a flat nonstick pan and set it to heat. Spread the cooked mince evenly across the base of the pan, about half and inch thick.

Take an egg and press it gently into the kheema to make a depression. Make four such depressions. If you're using more eggs, make more! These depressions keep the eggs from running into each other while they're cooking.

Now crack an egg into each depression. Sprinkle a little salt.

Let the eggs cook on a slow flame. You don't want the kheema to burn while the eggs cook! Cover the pan with a loose lid or plate.

Cook the eggs to your desired level of 'done-ness'. The hubby likes them runny and I like mine cooked to death :)

Serve up with toast, butter, jam, mayo and a glass of fruit juice on the side. 

1 comment:

Kurush F Dalal said...

Cooks Tip: Cook em covered at really low heat ... the slower they cook the more flavour from the meat gets into the egg ... :)