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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Eggs 4
  • Tomatoes
  • Onions 1 medium
  • Parsley or coriander
  • Green chilies 2 to 3
  • Sliced mushrooms 50 gm
  • Knorr chicken soupstock 10 gm
  • Water
  • Cheddar cheese 2 tbsp
  • Salt n pepper
  • Butter 2 tbsp
  • Potatoes 1
  • Parmesan cheese
  • Olive oil 2 tbsp

method

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  • Fry onions with half butter until soft, add mushrooms fry for 2 minutes on medium heat, add crumbled chicken cube, water and further cook for 2 minutes until mixture is dry.
  • Add 1 tbsp parsley, green chilies, tomatoes, salt n pepper.
  • Heat remaining butter in a large saute pan, beat eggs, season with salt n pepper, pour in saute pan and keep the heat low to let the eggs set partially.
  • Spread mushroom mixture on half side of egg, top with cheese and gently fold the other half to cover.
  • When set, turn to cook the upper half, keeping the heat low to cook perfectly, 2-3 minutes on each side.
  • For potato wedges, cut half boiled potatoes into thick wedges, toss with olive oil, remaining parsley and parmesan cheese until well coated.
  • Spread on a baking tray, bake in a preheated oven at 160 C until golden and cooked through, about 20 minutes. Serve with Omelet, enjoy!

INGREDIENTS

  • Eggs 4
  • Tomatoes
  • Onions 1 medium
  • Parsley or coriander
  • Green chilies 2 to 3
  • Sliced mushrooms 50 gm
  • Knorr chicken soupstock 10 gm
  • Water
  • Cheddar cheese 2 tbsp
  • Salt n pepper
  • Butter 2 tbsp
  • Potatoes 1
  • Parmesan cheese
  • Olive oil 2 tbsp


method

  • Fry onions with half butter until soft, add mushrooms fry for 2 minutes on medium heat, add crumbled chicken cube, water and further cook for 2 minutes until mixture is dry.
  • Add 1 tbsp parsley, green chilies, tomatoes, salt n pepper.
  • Heat remaining butter in a large saute pan, beat eggs, season with salt n pepper, pour in saute pan and keep the heat low to let the eggs set partially.
  • Spread mushroom mixture on half side of egg, top with cheese and gently fold the other half to cover.
  • When set, turn to cook the upper half, keeping the heat low to cook perfectly, 2-3 minutes on each side.
  • For potato wedges, cut half boiled potatoes into thick wedges, toss with olive oil, remaining parsley and parmesan cheese until well coated.
  • Spread on a baking tray, bake in a preheated oven at 160 C until golden and cooked through, about 20 minutes. Serve with Omelet, enjoy!

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