カレー エッグスラット Curry Eggslut クラフト ヴァッキーノ ロマーノ

Kraft Vacchino Romano We are participating in the Morinaga Milk promotion. We took the popular Los Angeles egg dish and added some curry, putting our own Moso spin on it. This is really simple and delicious! You can make everything homemade, but we used instant mashed potatoes and curry for this video. We topped the dish off with a generous amount of Kraft Vacchino Romano. It's so good! This is a great and simple dish whenever you find you're short on free time. In order to get that nice looking three layer effect, the trick is to keep the mashed potatoes light and fluffy and not too dense. Recipe (Fills three 200ml containers) 1. Boil water in a pot. 2. Add 20g of butter to 250g of mashed potatoes while they are still warm and mix. 3. Add a pinch of salt, black pepper, and nutmeg and stir. 4. Mix in 125ml milk. 5. Pour the mixture into a heat-resistant glass jar. 6. Pour 150g of your favorite curry over the potatoes (about 50g per jar). We recommend Keema curry. 7. Crack an egg over the curry. 8. Twist the jar shut and put them in the boiling water on medium heat for 10 minutes. 9. Serve with a toasted baguette. 10. Sprinkle over a generous amount of Kraft Vacchino Romano and garnish with parsley. Eat it while it's hot! We are always updating our blog!