RECIPE

A baked egg casse­role up­graded with greens, beans, and cheese SHIRRED EGGS

Northern Living - - CONTENTS - TEXT AND STYLING GRAI ALVAR PHO­TOG­RA­PHY JEEB BALDONADO

A sim­ple meat­less plate for any time of the day

IN­GRE­DI­ENTS

But­ter for greas­ing 5 cloves gar­lic, thinly sliced 3 inch turmeric, minced 15 pcs. magic beans or Baguio

beans cut around 3 inches 10 pcs. sigar­ilyas cut

around 3 inches 1/2 cup alug­bati leaves

and stem 3-inch cel­ery stalk, minced Salt and pep­per 3/4 cup yo­gurt 1/2 cup dou­ble cream 2 tbsp. self-raising flour 3 eggs 1/4 cup buf­falo moz­zarella cut

in chunks 1/4 cup camem­bert cut

in chunks 8 to 10 pcs. cel­ery leaves

PRO­CE­DURE

1. Pre-heat oven to 170 °C. 2. Lightly but­ter a ramekin or

any oven-proof cook­ware. 3. Sauté gar­lic and turmeric on a cook­ing pan over medium heat. Then add beans, sigar­ilyas, alug­bati, and cel­ery stalk un­til the color of the veg­eta­bles turns bright. Sea­son with salt and pep­per. 4. Trans­fer the sautéed veg­eta­bles to greased oven­proof cook­ware. 5. In a bowl, add yo­gurt, dou­ble cream, self-raising flour, and eggs. Lightly whisk un­til com­bined well. 6. Pour the mix­ture in oven

proof cook­ware. 7. Top with chunks of buf­falo moz­zarella, camem­bert, and cel­ery leaves. 8. Place in the oven and bake for 25 min­utes. Let it rest for a few min­utes be­fore serv­ing.

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