Parsi Baked Eggs II (Bhunjela Ida)

Parsi Baked Eggs II (Bhunjela Ida)

These individual Parsi-style baked eggs are a comforting breakfast classic featuring eggs nestled in savory, seasoned breadcrumbs and rich ghee. The dish layers crisp crumbs beneath and above the egg, creating a delightful textural contrast while keeping the yolk perfectly tender and the whites set. Simple to prepare yet deeply satisfying, this elegant preparation is best served warm with toast or crusty bread to dip into the creamy yolk.

Ingredients

  • 1 large Egg (Use fresh eggs.)
  • 2 tablespoons Ghee (Divided use: 1 tablespoon solid for greasing, 1 tablespoon melted for topping.)
  • 2 tablespoons Breadcrumbs (Originally 'paunu cream' (breadcrumbs). Use fine, dry breadcrumbs.)
  • 1/4 teaspoon Salt (Divided use. Originally measured in pinches.)
  • 1/8 teaspoon Black pepper (Freshly ground or crushed. Originally '2-3 pinches'.)

Instructions

  1. 1Preheat your oven to 350°F (175°C). Prepare a small ramekin or oven-safe dish (originally a small tinned lid was used).
  2. 2Take about 1 tablespoon of solid ghee and grease the inside of the ramekin generously. In a small bowl, mix 1 tablespoon of breadcrumbs with a pinch of salt (approx. 1/8 teaspoon). Sprinkle this mixture evenly over the greased bottom of the ramekin.
  3. 3Carefully crack the egg into the ramekin over the breadcrumb layer, keeping the yolk intact. In a separate bowl, mix the remaining 1 tablespoon of breadcrumbs with the black pepper and another pinch of salt. Sprinkle this seasoned mixture evenly over the top of the egg.
  4. 4Melt the remaining ghee and let it cool slightly so it is liquid but not hot. Pour this cool, melted ghee around the edges and over the top of the egg. Place the ramekin in the preheated oven and bake for 12-15 minutes, or until the whites are set and the yolk is cooked to your preference (soft or hard).
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