Recipes

Eggs Divinity By Indigo Deli For A Stellar Sunday Brunch

Our go-to place for all things comfort, Indigo Deli has been swooning us for years, with thin-crust pizzas, eggy breakfasts and decadent desserts. In an attempt to recreate our frequent order – Eggs Divinity, we took a peek behind the kitchen doors and got candid with Chef Ritwik Sarkar. Chef De Cuisine for Indigo Delicatessen, […]
By The Lab Mag

Our go-to place for all things comfort, Indigo Deli has been swooning us for years, with thin-crust pizzas, eggy breakfasts and decadent desserts. In an attempt to recreate our frequent order – Eggs Divinity, we took a peek behind the kitchen doors and got candid with Chef Ritwik Sarkar. Chef De Cuisine for Indigo Delicatessen, Cyber Hub, this humble traveler spilled the beans and shared with us the recipe for this sensational creation. Eggs, potatoes and cheese – this trio is a winner indeed.

Prep Time: 50 minutes

Caters To: Two gobblers

Challenge Level: Intermediate  

From The Pantry:

Potato Rosti –

  • 300 grams potatoes, par-boiled and grated
  • 100 grams caramelised onions
  • 5 grams fresh thyme leaves
  • 15 grams clarified butter
  • Salt & Pepper to taste

Creamy Spinach –

  • 20 ml oil
  • 15 grams garlic
  • 60 grams spinach, chopped
  • 20 grams béchamel
  • 30 grams white cheddar
  • 50 ml cooking cream
  • Salt & Pepper to taste

Scrambled Eggs –

  • 3 eggs
  • 10 grams butter
  • Salt & Pepper to taste

Assembly –

  • 30 grams cheddar
  • Splash of truffle oil

Cook Away:

Potato Rosti –

  1. In a bowl combine grated potatoes, caramelised onions, fresh thyme leaves, clarified butter, and season with salt & pepper.
  2. Spread the mixture in a baking tray and bake at 180C for 8 minutes and turn the rosti upside down to bake further for 3 minutes, until crisp.

Creamy Spinach –

  1. In a pan heat oil and sauté garlic. Add chopped spinach and sauté for about a minute or two.
  2. Add béchamel, white cheddar and mix. Adjust consistency with cooking cream. Season with salt and pepper to taste.
  3. Finish off the creamy spinach with a grate of nutmeg.

Scrambled Eggs –

  1. In a pan add butter and heat, until melted.
  2. Reduce the heat to low and add eggs, salt, pepper and cheddar. Whisk continuously until the eggs are cooked through.

Assembly –

  1. Heat a cast iron pan and remove from stove. Layer the pan with potato rosti at the bottom, followed by creamy spinach, eggs and cheddar. Blow torch to create eggs divinity gratin and garnish with truffle oil.

Breakfast is ready, go ahead, chomp!  

If Sunday blues are taking over you, not to worry. Head over to Indigo Deli and gorge on this scrumptious brunch, without hurry.

Featured Image Courtesy: Indigo Deli

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