200gm Fresh U.S. Russet Potatoes (Peel and cut into cubes)
6 nos Egg (Crack and mix)
20gm Capsicum red (small dices)
20gm Capsicum green (Small dices)
20gm Mushroom button (small dices)
20gm Onion white (Small dices)
5gm Salt
2gm Pepper
10ml Cooking Oil
Miso Hollandaise
70gm Readymade Hollandaise sauce
30gm Miso Paste
2gm Sesame seed
Preparation
Prep Time: 10min | Cook Time: 10min
Standby a medium size mixing bowl. Add the hollandaise sauce, miso paste and sesame seed. Mix well.
Preheat a medium size pan. Add the oil and sautéthe U.S. Russet potato cubes, capsicum, mushroom and onion. Sautéfor 5 minutes and add the seasoning.
Preheat the oven to 356°F (180°C). Pre heat the muffin tray inside the oven. Removed the muffin tray once it’s pre-heat. Brush the tray with oil. Add the vegetables fillings inside the half of the muffin tray. Then add the egg wash to the tray until its 3⁄4 full.
Baked inside the oven for 8-10 minutes. The egg should raise its size when it’s fully cooked.
Transfer into a serving plate. Served with Miso Hollandaise.
Nutrition
Calories273
Fat20.4g
Carbohydrates9.6g
Fiber1.7g
Protein12.1g
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