Baked Eggs with Mushrooms, Spinach & Bacon
412 reviewsBaked eggs for sharing -- the perfect brunch paarty dish!
Ingredients
Utensils
Oven, Baking dish
recipe
Step 1
Preheat the oven to 200°C. Thinly slice the mushrooms.
Step 2
In a bowl, mix the crème fraîche, parmesan and spinach. Season with salt and pepper and mix.
Step 3
Grease a baking dish and spread the crème fraîche-spinach mixture in it.
Step 4
Gently break the eggs into the baking dish, keeping space between them. Add the mushrooms and crumbled cheese. Season with salt and pepper.
Step 5
Bake for 15 minutes at 200°C.
Step 6
After removing the dish from the oven, you can add more goat cheese and a few fresh spinach leaves (optional). Serve with a green salad or toast. Brunch is ready!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 401 cal. |
| Fat | 33 g |
| Carbohydrates | 6 g |
| Protein | 20 g |
| Fiber | 0.88 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Baked Eggs with Mushrooms, Spinach & Bacon" contains 401 Energy, 33 g of Fat, 6 g of Carbohydrates, 20 g of Protein, 0.88 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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