Baked Mushrooms with eggs recipe
information
385 calories per serving
ingredients
350 g (12 oz) mushrooms (button or open with canned truffles)
150 g (5 oz) lean, uncooked ham
1 small onion
2 tablespoons butter
4 tablespoons creme fraiche
salt and freshly milled white pepper
4 eggs
4 tablespoons grated Gouda cheese
1 tablespoon chopped parsley to garnish
150 g (5 oz) lean, uncooked ham
1 small onion
2 tablespoons butter
4 tablespoons creme fraiche
salt and freshly milled white pepper
4 eggs
4 tablespoons grated Gouda cheese
1 tablespoon chopped parsley to garnish
method
1. Trim and wipe the mushrooms. Slice large mushrooms and cut smaller ones in half. Finely dice the ham. Finely dice the onion.
2. Melt the butter in a frying pan and fry the onions until transparent. Add the ham and mushrooms and cook for about 3 minutes, stirring from time to time. Stir in the creme fraiche and season to taste.
3. Spoon the mushroom mixture into four buttered individual ovenproof dishes.
4. Make a shallow well in the centre of each and crack an egg into each. Sprinkle each egg lightly with salt, cover with grated cheese and brown in a moderately hot oven (200°C, 400°F, gas 6) for about 12 minutes, until the eggs have set but the yolks are still soft.
5. Before serving sprinkle with parsley.
Serve with: toast.
2. Melt the butter in a frying pan and fry the onions until transparent. Add the ham and mushrooms and cook for about 3 minutes, stirring from time to time. Stir in the creme fraiche and season to taste.
3. Spoon the mushroom mixture into four buttered individual ovenproof dishes.
4. Make a shallow well in the centre of each and crack an egg into each. Sprinkle each egg lightly with salt, cover with grated cheese and brown in a moderately hot oven (200°C, 400°F, gas 6) for about 12 minutes, until the eggs have set but the yolks are still soft.
5. Before serving sprinkle with parsley.
Serve with: toast.
serving amount
serves 4
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