Steamed mushroom and egg pots

Steamed mushroom and egg pots

4.0 15 ratings

Prep. 15min

Total 40min

4 portions

Ingredients

ghee plus extra for greasing
1 tbsp
Gruyère cheese cut into pieces (approx. 3 cm)
40 g
eschalots
50 g
garlic cloves
2
fresh mixed mushrooms cut into halves
300 g
fresh flat-leaf parsley leaves only
2 sprigs
eggs
4
salt to season
ground black pepper to season
water
500 g
fresh chives finely chopped for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 277.9 mg

Protein 12.4 g

Calories 809.3 kJ / 192.5 kcal

Fat 14.8 g

Fiber 1.5 g

Saturated fat 7.4 g

Carbohydrates 2.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Spicy eggs with tomato sauce

30min

Vegan bolognese

50min

Grilled potato salad with pangrattato

40min

Feijoa bakewell tart

1h 35min

Date and tamarind chutney

8h 50min

Milk jellies with poached stone fruit

5h

Buttermilk corn cakes

25min

Pear mulled wine

30min

Malay-style coconut chicken

25h 40min

Soufflé omelette with hot smoked salmon

25min

Barbecued beef with ssamjang sauce

2h 25min

Slow cooked beef with wasabi mash (Louise Keats)

29h 45min