Coddled Forest Eggs
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
217
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 218 mg | (5 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
