Baked Eggs with Vegetables

Classic French recipe for Baked Eggs with vegetables, where the combination of asparagus, mushrooms, spinach, and butter turns a simple breakfast into something spectacular.
Ingredients
4
Servings
  • 4 eggs 4 eggs
  • 1 cup button mushrooms 1 cup button mushrooms
  • 1 spinach 1 spinach
  • 1 cup asparagus 1 cup asparagus
  • 30 grams butter 30 grams butter
  •  salt  salt
  •  pepper pepper
  • 1/4 cups Parmesan cheese 1/4 cups Parmesan cheese
Preparation
10 mins
5 mins
Low
  • In a skillet over medium heat, add a tablespoon of butter and incorporate the mushrooms, spinach, and asparagus. Once cooked, remove from heat and set aside.
  • Grate the parmesan cheese and place it in a skillet over medium heat. Wait until it melts and then remove from heat. Use a spatula to detach the cheese from the skillet and let it cool.
  • Beat the eggs and add salt and pepper. Incorporate the vegetables that you cooked earlier.
  • Grease cupcake molds with butter. Pour the egg and vegetable mixture into these molds.
  • Place your molds in the oven at 180 degrees Celsius for 20 minutes.
  • Unmold your eggs and serve them with a piece of the parmesan cookie.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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