Stuffed eggs with mushrooms

Stuffed eggs with mushrooms
Quantity Ingredient
4 Eggs
30 g Bacon bacon cubes
10 g Butter
90 g Mushrooms
20 g Cream Fraiche
Pepper & Salt
1 tbsp Fresh cress

Stuffed eggs with mushrooms get a hearty aroma from fresh mushrooms and bacon. For stuffed eggs with mushrooms, cook as big eggs as possible in approx. 10 minutes hard. In the meantime, prepare the filling. Cut the bacon into small cubes and fry in butter. Clean the mushrooms, for decoration, cut two mushrooms into 8 thin slices as shown in the picture above. Finely chop the remaining mushrooms and add to the bacon. Also sauté the mushroom slices, remove from the pan and set aside. Remove the pan from the heat and stir the cream fraiche into the chopped mushrooms. Let the eggs cool in cold water, peel and halve. Carefully squeeze out the egg yolk, add to the chopped mushrooms and crush with a fork to a smooth cream. Pour the cream into the egg halves. Decorate stuffed eggs with mushrooms and cress.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
112 kcal
2 g
10 g
13 g

(C)opyright by Marions Kochbuch