Recipes
Steamed Eggs
This is a fresh take on a basic steamed eggs recipe. Cremini mushrooms and tarragon bring it up-to-date while injecting great flavour that will appeal to today’s tastes without the added calories.
Serves
3
Prep Time
10 min
Cook Time
6 min
Print RecipeIngredients
- 3 large eggs
- 1 tsp (5 mL) diced green onion
- 1 tbsp (15 mL) extra virgin olive oil
- Pinch kosher salt
- 2 tbsp (30 mL) diced cremini mushrooms
- 2 tsp (10 mL) tomato sauce
- Pinch ground black pepper
- 1 stem fresh tarragon, picked
Instructions
- Step 1
In a large round shallow pot add enough water to come up the sides of the pot by 1/4 inch (0.5 cm).
- Step 2
Place a wire rack in the middle of the pot and bring the pot of water to the boil, reduce to a simmer.
- Step 3
In an earthenware bowl, crack eggs making sure to keep yolks intact.
- Step 4
Evenly add mushrooms, green onion, dollops of tomato sauce, olive oil, salt and pepper.
- Step 5
Place bowl on top of the wire rack inside the pot and cover with a fitted lid.
- Step 6
Allow to steam for 6 minutes.
- Step 7
Carefully remove hot bowl from the pot and place on a plate.
- Step 8
Pick tarragon leaves from the stems and add to eggs.
- Step 9
Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 118 |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 6 g |
| Sodium | 126 mg |
