Baked Eggs with Mushrooms and Tomatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wipe the mushrooms with a damp cloth and slice thinly. Peel the onion and chop finely. Rinse the tomatoes, core and cut into small cubes. Heat 2 tablespoons butter in a large frying pan and sauté the onions until translucent. Add the mushrooms and sauté briefly. Stir in the diced tomatoes, season with salt and pepper and sprinkle with 2 tablespoons chopped parsley.
2.
Distribute between 4 ramekins. Top each ramekin with 1 egg and season with salt and pepper. Dot with the remaining butter and bake in a preheated oven (200°C) (approximately 400°F) until the egg is just set, or until cooked to your liking. Sprinkle with the remaining chopped parsley to serve.
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