Recipe: Eating on a Dime Egg Potatoes Gravey #5weekschallenge

Recipe: Eating on a Dime Egg Potatoes Gravey #5weekschallenge Delicious, fresh and tasty.

Egg Potatoes Gravey #5weekschallenge. This recipe combines potatoes, sausage gravy and poached eggs with a little dusting of cheese and green onions. A breakfast bowl is a great way to combine many different types of food. This recipe combines potatoes, sausage gravy and poached eggs with a little dusting of cheese and green onions.

Let it coo till the potatoes are cooked & the curry is ready.

Now put the boiled eggs into the gravy, sprinkle with chopped Green coriander leaves.

My grandmother and grandfather make egg gravy.

You can have Egg Potatoes Gravey #5weekschallenge using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Egg Potatoes Gravey #5weekschallenge

1. You need 1/3 cup of vegetable oil.

2. You need Pinch of Methi/Fenugreek Seeds.

3. You need 2 of small-medium sized Onions.

4. You need 1 tbsp of Ginger Paste.

5. It’s 1 tbsp of Garlic Paste.

6. You need 1 1/2 tsp of Salt.

7. It’s 1 1/2 tsp of Red Chilli Powder.

8. Prepare 1 tsp of Turmeric Powder.

9. You need 1 of Tomato.

10. Prepare 2 of Medium Potatoes.

11. It’s 1 sprig of Curry Leaves.

12. It’s 4-5 of Green Chillies.

13. You need 1/2 cup of Cilantro chopped.

14. You need of Juice of ½ a Lemon.

15. You need 6 of boiled eggs.

16. You need of Additional oil for frying the eggs.

I have always loved it on a biscuit.

I have asked my grandmother how to make it, but she can't tell me because she doesn't measure, she … just makes it.

Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.

Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube, Freeze until the potatoes are firm.

Egg Potatoes Gravey #5weekschallenge instructions

1. Take a medium sized stock pot and put it on the stove at medium-high heat. Pour in your oil; it should coat the base of the pot. If it does not then add more, remember we can get rid of it later. When the oil is hot toss in your fenugreek seeds, let them sizzle for a minute and then add your finely chopped onions..

2. When the onions become translucent then add your garlic and ginger pastes and let it cook for another minute or so. Add the dry spices and cook for another few minutes till the mix starts to come together and the oil rises to the top..

3. Now it is tomato time, add it in, and cook until it becomes part of the onion paste and once again – you guessed it – the oil rises to the top..

4. While the tomato is cooking away peel and chop your potatoes like so and cilantro. Leave the green chillies whole..

5. If you want a curry with a smooth consistency then blitz the mix in a blender now along with a little water.

Add your potatoes, give it a quick stir and then add two cups of hot water, the curry leaves, and the green chillies. Bring it to a boil, then drop the heat and leave it to simmer for 15-20 minutes depending on how quickly your potatoes cook..

1. In other pan on medium flame starts frying boil eggs until its fry golden in colour..

2. Now back to the curry, potatoes done? Great. If you want to really intensify the flavours then turn the heat up and cook till the infamous oil rises again, add the cilantro, lemon juice, and any additional water to thin the curry out. After 5 mints oil layer raised with beautiful colour..

3. Dish out ur salan and sprinkle some green coriander leaves or green chilli on top..

Brush with egg wash until completely coated.

Add the turkey fat to a large pot over medium-high heat.

Add the shallots and saute until translucent.

In a skillet, cook bacon over medium heat until crisp; remove to paper towels.

Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly.