Ingredients

The following ingredients have 1 Servings
  • 8 ounces cauliflower florets
  • 6 ounces green beans, sliced into 3/4 inch pieces
  • 4 ounces whole mushrooms, quartered
  • 4 ounces tomato puree
  • 2 teaspoons minced ginger
  • 2 tablespoons ghee or olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon pure ground chile powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon tumeric
  • salt and pepper to taste
  • 2 slices bacon, cooked
  • 8 large eggs, poached
  • Siracha
  • green onion (minced)
  • cilantro (minced)
  • 3 grape tomatoes. halved

Instruction

  • Indian Roasted Vegetables: Preheat oven to 400F or toaster oven to 375F. Place rack to middle position Cover a sheet pan in foil for easy clean up.
  • Cut the vegetables. Mince the garlic and ginger.
  • Add the tomato puree, spices, minced garlic and ginger to a medium bowl, Stir in the liquid ghee or oil. Add the vegetables and stir to coat.
  • Spread the vegetables into one layer on the prepared sheet pan and season with salt and pepper. Roast the vegetables for about 20 minutes.
  • Pan Poached Eggs: Fill a large frying pan with water within 3/4 of an inch from the top. Salt the water and add a splash (1-2 teaspoons) of white vinegar to the pan. Turn the heat to medium and wait until bubbles form on the bottom of the pan and you see movement in the water from heat currents. You don't want the water to boil.
  • Gently crack an egg and holding it right over the surface of the water, carefully open it into the water. Repeat for all eggs. Using a very thin spatula, very gently release the eggs from the bottom of the pan. The heat may need to be turned down during cooking - no boiling, just constant slow agitation of the water. Let cook 1 1/2 minutes (a little longer if cooking 4 or more eggs) and then flip over to cook for another 1-1/2 minutes. I do not like runny whites so I cook at least 1 1/2 minutes on the other side. Remove from the water to paper towels. NOTE: The more eggs you use, the longer the cook time may be.
  • Assemble: Place a serving of the vegetables on the plate and garnish with chopped cilantro, green onions and siracha. Season the eggs with salt and pepper (I also sprinkled on chile powder and garam masala), Serve with bacon and halved tomatoes.