Bhaji per edu/ Spincah eggs

Eggs on Spinach

Bhaji per Eeda

3 tbsp oil

3 large onions, finely chopped

1 tsp ground garlic

1 tsp ground ginger

¾ kg spinach leaves

Optionally add 4 very small bunches or 1 large bunch fenugreek leaves

1 tsp salt

1 tbsp sugar

6-8 eggs (at room temperature)

Heat the oil in a large fry pan or a 12” pan with 2” high sides. Fry 2/3rd of the onions until light golden brown. Add in the ginger and garlic and cook for one more minute. Now add in the spinach and the fenugreek leaves, the remaining raw onion, salt and sugar. Mix well and cook and a medium flame, mixing occasionally until the spinach is well cooked and all the liquid is absorbed. Just before serving, heat the spinach well, and crack the eggs on it. Cover until the eggs are cooked.

Alternately 

To make egg florentine prepare the spinach, top with bechamel sauce and then crack whole eggs.

In a large pot make the bechamel sauce  by mixing together,

Melt 4 tbsp salted butter 
add 4 tbsp plain flour

Make a roux, and add

2 cups whole milk

Keep stirring with a whisk to keep it smooth and bring it to a boil till thickens.

Add to this

Seasoning; salt and mixed peppercorns freshly cracked. Optionally freshly grated nutmeg can be added.

Tips

You may simply use 2 boxes of frozen spinach instead of the fresh spinach and fenugreek/methi leaves.


To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  


Niloufer's Kitchen: Quick and Easy
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