Steamed mushroom and egg pots

Steamed mushroom and egg pots

3.8 13 évaluations

Préparation 15min

Total 40min

4 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 192.5 kcal / 809.3 kJ

Protides 12.4 g

Lipides 14.8 g

Glucides 2.5 g

Fibre 1.5 g

Graisses saturées 7.4 g

Sodium 277.9 mg

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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