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Preparation : 5 min | Resting : - |
Cooking : 12 min | Equipment : |
Difficulty : | Rating : 3 rates |
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4 | large, very fresh organic eggs, at room temperature |
4 | tbsp crème fraîche |
salt, pepper |
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50 | g hard cheese such as Cheddar |
1 | jar oil-packed porcini mushrooms, or 20g dried porcini mushrooms |
1 | Fill the metal bowl with 500ml water and fit the steamer basket. |
2 | Break the eggs into small ramekins, add a tbsp of crème fraîche to each one and season to taste. |
3 | Thinly slice the cheese. Halve or quarter the porcini mushrooms depending on the size and if necessary, dry on kitchen paper. If using dried porcini mushrooms, follow the instructions on the packet. |
4 | Divide the cheese and mushrooms among the ramekins, place in the steamer basket and run the STEAM programme for 12 minutes. If necessary, adapt the cooking time. |
Yummy and filling