A Continental-inspired twist on a comforting breakfast classic, this Egg-in-a-Hole Chicken Sausage combines lean minced chicken shaped into a sausage with a soft-cooked egg tucked into its centre. Seasoned with zesty chaat masala and black pepper, and studded with fresh capsicum and tomato, it makes a satisfying morning meal. Serve it with a simple green salad and a dollop of ketchup on the side.
Sunrise tip: For a cheesier version, add a slice of cheese under the egg. The heat will melt it into a gooey layer.
Time: 5 minutes
Heat 1 tbsp butter in a pan. Add the minced chicken and ginger-garlic paste. Sauté until the raw smell disappears. Mix in 1 tsp Sunrise Chaat Masala, 1 tsp Sunrise Kali Mirch Powder, and salt. Stir well and cook for 1 minute more. Remove from heat.
Time: 3 minutes
Lay a sheet of foil on a plate. Spoon the cooked chicken onto it and roll the foil over to form a tight sausage shape. Twist the ends to seal. Repeat to make 2 sausages.
Time: 7 minutes
Bring some water to a simmer in a pan. Place the foil-wrapped sausages in the water, cover, and steam over medium-low heat for 5-7 minutes. Lift out the parcels and let cool slightly. Unwrap carefully.
Time: 5 minutes
Slice each sausage lengthwise all the way through, to create a hole through the sausages. Heat 1 tsp butter in a clean pan and place the sausages neatly, making sure to keep the slit open as a gaping hole. Crack 1 egg into each hole. Sprinkle with 1/2 tsp each of Sunrise Chaat Masala, Sunrise Kali Mirch Powder, a pinch of salt, and the diced veggies. Cook until the egg is done to your liking.
Transfer the sausages to serving plates. Arrange some salad leaves alongside. Serve hot, with ketchup on the side for dipping.
Side Dish: Toasted wholegrain bread, Grilled tomatoes