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Recipe by Emporion
Eggs with mushrooms are a delicious side dish, perfect to serve on special occasions. The eggs are cooked in a pan and then accompanied by fresh porcini mushrooms, chopped parsley and a sprinkling of pepper. The dish is enriched by the flavor of butter and the fresh touch of lemon juice. Tasty and simple to prepare, this side dish will win over all your guests.
Portion: the weight of the ingredients divided by 4 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 7: Detach the caps from the stems
Step 2 of 7: Clean them, wash them and dry them
Step 3 of 7: Season with salt and pepper, brush with oil and grill over moderate heat for 15 minutes or a little longer
Step 4 of 7: Work and soften about 80 g of butter with a little chopped parsley, salt and a few drops of lemon juice
Step 5 of 7: Cook the eggs by immersing them in boiling water for 4-5 minutes
Step 6 of 7: Shell them, place an egg in the hollow of each mushroom cap, add a little parsley butter which, in contact with the heat of the eggs, melts and pleasantly flavors everything
Step 7 of 7: Arrange them on the hot serving platter and serve immediately
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving250 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 567 kJ136 kcal | 227 kJ54 kcal |
| Fat | 6.35 g | 2.54 g |
| of which saturated fatty acids | 1.85 g | 0.74 g |
| Carbohydrates | 3.15 g | 1.26 g |
| of which sugars | 2.6 g | 1.04 g |
| Fibre | 5 g | 2 g |
| Protein | 14.1 g | 5.64 g |
| Salt | 0.3 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.
