Egg-stra special

Scotch Eggs

Ingredients Boiled eggs, 12 Sausage meat, 1/2 kg Flour, 1/2 cup Eggs, beaten, 4 Breadcrumbs, l 1 1/2 cups Vegetable oil to deep fry

Method Peel the boiled eggs. Divide sausage meat into 12 equal portions. Roll each egg in flour, then wrap the sausage meat around each egg. Dip sausage-wrapped eggs into the beaten eggs and roll in bread crumbs. Heat oil and deep fry each egg for 4-5 minutes or until the sausage meat is cooked and browned. Serve hot. (Recipe courtesy chef Manoj Godiyal, Locale Cafe and Bar, Saket)

Eggs Kejriwal Ingredients Eggs, 2 Bread, 1 slice Green chillies, chopped and fried, 2 Mushrooms, 100 gm Cheese, grated, 50 gm Fresh cream, 50 gm Cheese slice, 1

Method Cut the corners of the bread slice and toast without butter. Cut into 4 pieces. Sauté the mushrooms, remove all the water and add half the grated cheese and cream. Put the sautéd mushrooms and chopped green chillies on the toast. Top with the cheese slice. Fry the two eggs in a little oil, sunny side up. Don't overcook the yolk, keep it runny. Add some grated cheese on top and then bake in the oven till the cheese has melted. Garnish with some grated coriander and serve hot. (Recipe courtesy chef Kulbeer, SodaBottleOpenerWala)

Chicken and egg salad sandwich Ingredients Eggs, boiled, 10 Chicken breast, cooked and crumbled, 1/2 kg Cheddar cheese, 1/2 cup Sour cream, 1/2 cup Mayonnaise, 1/3 cup Chives, minced, 2 tbsp Salt, 1/4 tsp Pepper, 1/4 tsp Arugula, 8 Multi-grain bread, 4 slices

Method In a large bowl, combine the chicken, cheese, cream, mayonnaise, chives, salt and pepper. Add the eggs and mix well. Cover and refridgerate for at least 2 hours. Toast the multi-grain bread slices, top with the chicken and egg salad over Arugula and serve immediately. (Recipe courtesy chef Gajendra Singh, Unplugged Courtyard, CP)

Baked eggs in tomato cups Ingredients Eggs, 8 Tomatoes, 8 Herbs, 1 tsp Salt and pepper to taste

Method Preheat an oven to 200 degrees Celsius. Remove the tops of the tomatoes and scoop out their seeds and pulp. Place in a baking dish and sprinkle with a bit of salt and pepper. Crack one egg into each tomato. Sprinkle with pepper, salt and other herbs. Bake for 20 minutes for soft yolks and 30 to 35 minutes for hard yolks. Serve hot. (Recipe courtesy chef Pradeep Jugran, Number 8 Restaurant)

Chorizo and sausage fried egg Ingredients Chorizo, cured and diced, 40 gm Sausages, diced, 40 gm Chicken fat,1 tsp Butter, 1 tsp Thyme, 5 gm

Method In a heavy base skillet, add butter and chicken fat on a medium flame. Add Chorizo, sausages and thyme, and saute for 2-3 minutes. Add eggs and cook over medium heat till the whites are cooked. Serve in the skillet with hash browns and grilled tomatoes. (Recipe courtesy chef Shamsul Wahid, Smoke House Deli)

Egg white tart with tomato relish Ingredients Egg whites, 10 Tomatoes, blanched and chopped, 150 gm Salt, 5gm Crushed black pepper, 3 gm Garlic, chopped, 5 gm Onions, chopped, 20 gm Olive oil, 20 ml Olives, chopped, 15 gm Basil, chopped, 5 gm Sundried tomatoes, chopped, 10 gm Butter, softened, 10 gm

Method For Tomato Relish Heat a pan. Add the olive oil, chopped onions and garlic. Sauté for 5 minutes and then add tomatoes. Cook till tender. Add salt and pepper to taste. For Egg White Tart Preheat an oven to 170 degrees Celsius. Grease a tart mould with the softened butter. Whisk the egg whites with salt, pepper, olives, sundried tomatoes and basil in a bowl. Pour the mixture into the greased tart mould. Bake for 10-12 minutes. Cool for 5 minutes, remove from the tart mould and serve with the tomato relish. (Recipe courtesy chef Vikas Pant, Radisson Blu, Paschim Vihar)