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Recipe by
Poached eggs are a delicious side dish made with eggs, onions, truffle and mushrooms. This recipe originates from Northern Italy and is traditionally served during holidays. The eggs are poached in a sauce made with onions, truffle and mushrooms, creating a dish rich in flavors and aromas. Definitely worth trying!
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Boil 3 tablespoons of vinegar and the eggs, cracked one at a time, in one liter of water
Step 2 of 9: Let the egg white set, then remove the whole egg with a ladle
Step 3 of 9: Arrange the eggs in a buttered baking dish
Step 4 of 9: In a separate pan, sauté the sliced onion and truffle with a knob of butter; when golden, add the flour, a little salt, the wine and the water
Step 5 of 9: Mix well to obtain a sauce to season with nutmeg and chopped parsley
Step 6 of 9: Pour the sauce over the eggs
Step 7 of 9: Clean the mushrooms and brown them in a small pan with some butter
Step 8 of 9: Then place them over the sauce you have poured over the eggs
Step 9 of 9: Bake in the oven for 10 minutes
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving195 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 658 kJ157 kcal | 337 kJ81 kcal |
| Fat | 6.97 g | 3.57 g |
| of which saturated fatty acids | 2.6 g | 1.33 g |
| Carbohydrates | 6.06 g | 3.1 g |
| of which sugars | 2.77 g | 1.42 g |
| Fibre | 3.85 g | 1.97 g |
| Protein | 9.88 g | 5.06 g |
| Salt | 0.23 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
