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Potato Eggs with Lemon
By : Rehana KhambatyCategory : Egg, Bhurji and other dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Peel and cut the potatoes into � inch slices.
- Put the potato slices in a saucepan with water, cover and boil for 15 minutes or till tender.
- Drain and mash the potatoes, adding milk to moisten them.
- Stir in the butter and season with � tsp each of pepper and salt.
- Mix the dill, onion and parsley with the potatoes.
- Put this mixture in a shallow buttered casserole and set aside.
- Separate the eggs and beat the whites until stiff gradually adding the salt and lemon rind.
- Spread the beaten egg whites lightly over the potatoes, shaping them into peaks.
- With half an egg shell make 4 depressions in the egg white surface and then slide an egg yolk into each depression.
- Bake, uncovered, for 20 minutes or until the eggs are set.
Ingredients:
potatoes - 3
eggs - 4 nos
milk - � cup
onion, grated - 2 tbsps
parsley, minced - 2 tbsps
lemon rind, grated - 1 tbsp
butter or margarine - 2 tbsp
black pepper - � tsp
fresh dill, finely chopped - 1 tbsp
salt - � tsp
potatoes - 3
eggs - 4 nos
milk - � cup
onion, grated - 2 tbsps
parsley, minced - 2 tbsps
lemon rind, grated - 1 tbsp
butter or margarine - 2 tbsp
black pepper - � tsp
fresh dill, finely chopped - 1 tbsp
salt - � tsp
RECIPES BY REHANA KHAMBATY
