Creamy Chicken 65 Egg Bake

A rich and flavorful baked dish combining the spicy zest of Chicken 65 with creamy eggs and smooth cream cheese for a comforting meal.

Steps

1. Preheat the oven to 180°C (350°F). 2. In a bowl, whisk the eggs with salt and black pepper until well combined. 3. Soften the cream cheese by microwaving for 10 seconds and mix it into the eggs until smooth. 4. Add chopped onions, green chili, and coriander to the egg mixture and stir well. 5. Fold shredded Chicken 65 gently into the creamy egg mixture. 6. Heat oil in a small oven-safe dish or skillet, pour the mixture evenly. 7. Bake for 15-20 minutes or until the eggs are set and lightly golden on top. 8. Let it cool for a few minutes before serving.

100g Chicken 65, shredded 2 large eggs 50g cream cheese 1 tbsp chopped onions 1 small green chili, finely chopped 1 tsp fresh coriander, chopped Salt to taste Black pepper to taste 1 tsp oil