Baked Eggs with Vegetables

Name: Baked Eggs with Vegetables
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: Francesa
Ingredients: 4 eggs; 1 cup button mushrooms; 1 spinach; 1 cup asparagus; 30 grams butter; salt; pepper; 1/4 cups Parmesan cheese

Vanessa Hdz Gonzalez

Classic French recipe for Baked Eggs with vegetables, where the combination of asparagus, mushrooms, spinach, and butter turns a simple breakfast into something spectacular.

Reviewed by Editorial Team of Kiwilimón

Published: 30-08-2013

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.

At the moment, this recipe does not have nutritional information.

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Baked Eggs with Vegetables

Ingredients

Preparation

Nutritional information

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