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Steamed mushroom and egg pots
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- 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
- per 1 portion
- 809.3 kJ / 192.5 kcal
- 12.4 g
- 2.5 g
- 14.8 g
- Saturated Fat
- 7.4 g
- 1.5 g
- 277.9 mg