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Eggs With Mushroom Recipe
|Chanterelle mushrooms||1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
Calories 133 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 78.7 mg3.3%
Total Carbohydrates 7 g2.2%
Dietary Fiber 2.3 g9.1%
Sugars 0.4 g
Protein 8 g15.1%
Vitamin A 14.2% Vitamin C 10%
Calcium 4.5% Iron 18.1%
*Based on a 2000 Calorie diet
Add salt, pepper, let it all get really hot, then cover the dish so that the mushrooms can stew in their own juice.
Then remove the lid, reduce the liquid by rapid boiling, add the parsley and mix well.
Break the eggs on top of the mixture, spacing them neatly; season and sprinkle a little chopped parsley round the yolks.
Heat the whole for a few seconds over a direct heat with an asbestos mat under the dish; then put in a hot oven for the egg whites to set.
Chanterelles may be obtained in tins in some big stores and foreign delicatessen shops (see note on Where to Get).
This recipe could also be tried with ordinary mushrooms.