Baked egg and mushrooms recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 195 calories / serving
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146194 Baked egg and mushrooms in a small casserole dish HERO

Preheat the oven to 180°C, 350°F, gas mark 4. Lightly butter 4 small casserole or ramekin dishes.

Melt half the remaining butter in a small saucepan, add the shallots and cook until soft but not coloured. Add the rest of the butter and the mushrooms and cook until soft. Add the parsley and season to taste with salt and pepper. Divide this mixture between the four dishes, make a dip in the centre of each dish and break an egg into each

Spoon 1 tablespoon of cream onto each egg and season. Stand the dishes in a roasting pan, half filled with hot water and bake in the preheated oven for 10-12 minutes until the whites and yolks are set. 

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 45g butter
  • 1 shallot, finely chopped
  • 110g mushrooms, sliced
  • 2tsp chopped fresh parsley
  • salt
  • freshly ground pepper
  • 4 eggs
  • 4tbsp single cream
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  • Energy 807kj 195kcal 10%
  • Fat 18g 26%
  • Saturates 9.2g 46%
  • Sugars 0.6g 1%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 0.7g Protein 7.4g Fibre 0.5g

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