Steamed mushroom and egg pots
TM6 TM5 TM31

Steamed mushroom and egg pots

3.7 (9 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
809.3 kJ / 192.5 kcal
Protein
12.4 g
Carbohydrates
2.5 g
Fat
14.8 g
Saturated Fat
7.4 g
Fibre
1.5 g
Sodium
277.9 mg

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