A classic recipe for steamed free range eggs topped with buttery fried mushrooms and garnished with flat leaf parsley.


  • Eggs

  • 8 Free Range Eggs

  • Mushrooms

  • 6 Flat Mushrooms

  • 50 g unsalted butter

  • 1 Clove Garlic finely sliced

  • 3 shallots finely chopped

  • 4 sprigs Flat-leaf parsley

  • 80 ml pure Cream

  • sea salt

  • freshly ground White pepper

  • Garnish

  • 8 sprigs chervil


  • 1.

    On low heat, fry whole mushrooms in butter.

  • 2.

    Add salt and pepper. Cool, drain, then let mushrooms sit.

  • 3.

    In another pan melt butter, add chopped garlic and shallots. Chop parsley and mushrooms, add to pan.

  • 4.

    Add cream and stir together

  • 5.

    Lightly grease small pot and break egg into it.

  • 6.

    Boil saucepan of water. Lay egg pots into saucepan and place in medium oven , cook for 3 – 5 minutes.

  • 7.

    Take out eggs, still a little wobbly and place mushrooms into pots. Season with sea salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 322kj
  • Fat Total 26g
  • Saturated Fat 13g
  • Protein 13g
  • Carbohydrate 10g
  • Sugar 5g
  • Sodium 450mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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