Skip to main content Search
Steamed mushroom and egg pots

Steamed mushroom and egg pots
4.0 15 ratings
Prep. 15 min
Total 40 min
4 portions
Sign up for free

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
Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Steamed salmon with broccoli pesto

4.3(98)

25 min

Mussels in coconut milk

4.0(11)

25 min

Qing zheng yu (steamed fish with ABC soup)

4.0(21)

1 h 15 min

Poached eggs with hollandaise

2.2(49)

40 min

Steamed coconut custards

3.7(6)

45 min

Dukkah eggs with asparagus and feta

4.3(9)

30 min

Brussels sprouts and buckwheat winter salad

3.8(11)

45 min

Spiced fennel and silverbeet with fried eggs

4.4(8)

35 min

Chinese-style stir-fried vegetables

4.6(352)

25 min

Prawn salad with avocado dressing

4.6(8)

35 min

Salmon, asparagus and potato salad

4.7(60)

40 min

Steamed asparagus with caper crumbs

4.6(14)

30 min