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Creamy Mushroom Pan with Eggs

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Health Score:
86 / 100
Difficulty:
advanced
Preparation:
45 min.
Preparation
Calories:
508
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie508 cal.(24 %)
Protein17 g(17 %)
Fat47 g(41 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.6 mg(75 %)
Vitamin D6.5 μg(33 %)
Vitamin E2.3 mg(19 %)
Vitamin K51.1 μg(85 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂1.2 mg(109 %)
Niacin13.3 mg(111 %)
Vitamin B₆0.2 mg(14 %)
Folate97 μg(32 %)
Pantothenic acid5.2 mg(87 %)
Biotin47.3 μg(105 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C16 mg(17 %)
Potassium975 mg(24 %)
Calcium140 mg(14 %)
Magnesium47 mg(16 %)
Iron3.4 mg(23 %)
Iodine42 μg(21 %)
Zinc2.1 mg(26 %)
Saturated fatty acids26.6 g
Uric acid117 mg
Cholesterol327 mg
Complete sugar5 g
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Ingredients

for
4
Ingredients
750 grams mixed Mushrooms
1 onion
3 Tbsps butter
some lemon juice
400 grams Whipped cream
4 eggs (size M)
1 bunch Chives
Salt and freshly ground pepper
How healthy are the main ingredients?
MushroomWhipped creamChivesonionegg
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Preparation steps

1.

Trim the mushrooms and cut into small pieces depending on the size. Peel the onion and finely chop.

2.

Heat butter in a pan and fry the mushrooms and onion for about 10 minutes. Drizzle with lemon juice. Pour in the cream and boil down to a creamy sauce.

3.

Boil the eggs in water until as soft as wax. Drain the eggs, peel and halve. Rinse the chives, shake dry and chop. Season the mushrooms with salt and pepper.

Serve the mushrooms with the eggs and sprinkle with chives.

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