A classic recipe for steamed free range eggs topped with buttery fried mushrooms and garnished with flat leaf parsley.
On low heat, fry whole mushrooms in butter.
Add salt and pepper. Cool, drain, then let mushrooms sit.
In another pan melt butter, add chopped garlic and shallots. Chop parsley and mushrooms, add to pan.
Add cream and stir together
Lightly grease small pot and break egg into it.
Boil saucepan of water. Lay egg pots into saucepan and place in medium oven , cook for 3 – 5 minutes.
Take out eggs, still a little wobbly and place mushrooms into pots. Season with sea salt and pepper.
Nutritional analysis per serving (4 servings)
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.
Trending This Week