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My Grocer

Free Healthy Recipe - Fluffy Baked Eggs with Trout & Mushrooms

Low sugar

This breakfast looks impressive but is surprisingly easy. Serve with steamed spinach and wholegrain sourdough toast.

Method

Preheat the oven to 180C.

Brush the mushrooms with olive oil and place on a baking tray in the oven. While the mushrooms are cooking, separate the eggs into 2 bowls. The whites should go into a glass or stainless steel bowl only.
Finely slice the trout.
Beat the egg whites until they are stiff and form peaks. Beat the egg yolks, add seasoning and trout slices and stir through.
Fold the egg yolk and trout mixture through the egg white it is completely combined through.
Spoon the mixture into 4 small ramekins.
Fill a small baking pan half full with boiling water and drop ramekins into the tray.
Bake for 12 minutes until the eggs are cooked through. Serve immediately.

Note: kJ count does not include sourdough toast.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 30 mins
Ready in: 30 mins


Suitable for:
Breakfast
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Nutritional Information - Per Serve
Kj 526 kj
Calories 126 kcal
Fat 6 g
Saturated Fat 1.7 g
Total Carbohydrate 7.3 g
Total Protein 13 g
Fibre 2.1 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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