Steamed mushroom and egg pots

Steamed mushroom and egg pots

4.0 15 rating

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

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Australia and New Zealand

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