Egg Chops


Ingredients:

2 eggs, boiled, shelled and halved
1 small onion, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. chilli powder (optional)
Tomato sauce
8 oz. potatoes, cooked, peeled and mashed
2 green chillies, sliced lengthwise (optional)
1 dozen sprigs cilantro chopped
1 egg, beaten
1/2 cup bread crumbs
1 cup vegetable or corn oil


Method:

Place two eggs in a saucepan, pour enough water to cover the eggs and
boil them on high heat for ten minutes.

In the meantime, wash the potatoes, prick them with a fork and cook
them in the microwave, two minutes on either side. If you don't have a
microwave, quarter the potatoes and boil in water on high heat for ten
minutes, like the eggs.

While the potatoes are cooking, chop the onions, green chillies and
cilantro, and beat one egg. By this time, the eggs and potatoes will
be done. Immerse them in cold waterto make handling easier. Next, peel
and mash the potatoes, and mix with salt, pepper, chilli powder,
onions, green chillies and cilantro. Finally, shell the eggs and halve
them. Turn on the heat to medium high and heat the oil in a frying
pan. Coat each egg half with a half-an-inch layer of seasoned
potatoes, dip the chop into the beaten egg, coat with bread crumbs and
fry on medium high heat until the covering turns a light golden brown
in color. Serve hot with tomato sauce.

Note: The recipe requires a fair amount of time management, so follow
the steps in the order outlined above. You can use instant mashed
potatoes to speed up the process.

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