Indian Crescent Ring

Preheat oven to 375 degrees F (190 degrees C).

Into a bowl, crack open 5 Eggland's Best Organic Eggs (Brown) (6) and discard shells. Whisk the eggs well and set aside.

Heat Oil (as needed) in a pan on medium heat and sauté the Onion (1) until translucent, ensure not to brown. Add Green Chili Pepper (1), Tomato (1), and Salt (as needed), sauté for another 2 mins. Add the Chili Powder (1 tsp) and Ground Turmeric (1/4 tsp), and sauté for 2 more mins.

Add the whisked eggs and cook for 1-2 minutes. Keep stirring continuously until cooked. Switch off the flame and garnish with Fresh Cilantro (1 handful).

Unroll the Crescent Roll Dough (8 oz) dough from its can and separate the triangular sheets onto a plate.

Place a parchment paper on a flat surface and put a small bowl on the center (as the center of the crescent ring).

Arrange the triangular sheets around the bowl in a ring shape with its shorter sides touching the bowl and overlapping each other slightly, and the longer pointed ends facing outwards. It should look like a sun.

Spoon the scrambled eggs filling around the bowl on the wider part of the sheets, in a ring shape.

Remove the bowl from the center. Bring each crescent roll triangle end over the filling and tuck securely under the dough on the inner part of the ring.

Transfer the parchment paper carefully onto a baking tray. Prepare an egg wash with the remaining egg and brush it over the crescent ring.

Place the baking tray in the preheated oven and bake for 20 minutes or until the dough is golden brown. Garnish with cilantro] and serve with ketchup.