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Steamed mushroom and egg pots

Steamed mushroom and egg pots
4.0 15 ratings
Prep. 15 min
Total 40 min
4 portions
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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

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Australia and New Zealand

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