Baked Creamy Vegetables



4 tbsp butter

2 tbsp all-purpose flour (maida)

1 cup milk

1 tbsp minced garlic

1 small onion, finely chopped

1/2 cup boiled and diced french beans

1 medium carrot, boiled and diced

1/2 cup blanched green peas

1/2 cup corn kernels

Salt to taste

2 tbsp cream

1/4 cup grated cheese

1 cup bread crumbs

3 eggs



1. Melt butter in a heavy saucepan. Add the flour and stir on low heat for about 2-3 minutes. Slowly, add a cup of milk, while stirring constantly. Bring to a boil and keep aside.

2. Melt butter in a pan. Add the minced garlic and onion. Stir.

3. Add the boiled carrots, corn, peas, and beans. Toss and cook for a minute.

4. Now add the white sauce, while stirring constantly. Season with salt, white pepper, and nutmeg powder. You can add chili flakes for a spicy touch.

5. Add the grated cheese and cream. Transfer in a casserole or baking dish.

6. Break about 2-3 eggs onto the dish to form a layer of bull’s eye/sunny-side up eggs. (Optional)

7. Cover the eggs with breadcrumbs and cheese.