Coddled Forest Eggs

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Coddled Forest Eggs
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
231
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie231 kcal(11 %)
Protein7.35 g(8 %)
Fat20.97 g(18 %)
Carbohydrates2.12 g(1 %)
Sugar added0 g(0 %)
Roughage0.27 g(1 %)
Vitamin A315.9 mg(39,488 %)
Vitamin D2.27 μg(11 %)
Vitamin E5.48 mg(46 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.44 mg(40 %)
Niacin1.61 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate49.88 μg(17 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂1.33 μg(44 %)
Vitamin C0.95 mg(1 %)
Potassium158.67 mg(4 %)
Calcium20.14 mg(2 %)
Magnesium4.72 mg(2 %)
Iron0.19 mg(1 %)
Iodine62.25 μg(31 %)
Zinc0.38 mg(5 %)
Saturated fatty acids11.63 g
Cholesterol222.48 mg

Ingredients

for
4
Ingredients
¼ cup butter
1 shallot (finely chopped)
1.333 cups Mushrooms (sliced)
2 teaspoons fresh parsley (chopped)
4 eggs
4 tablespoons single cream
How healthy are the main ingredients?
Mushroomparsleyshallotegg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and lightly butter four small gratin or ramekin dishes
2.
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.
3.
Divide this mixture between the four dishes, make a dip in the centre of each dish and break an egg into each one. Spoon 1 tbsp of cream onto each egg and season with salt and pepper.
4.
Stand the dishes in a roasting pan and pour enough hot water around them to come halfway up the sides. Bake for 10-12 minutes or until the whites are just set and the yolks still runny.
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