Baked Eggs with Tempeh and Edamame
Temps
32 min
Difficulté
moyen
Ingrédients
7
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
390 kcal
par portion
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Etapes
- 1
Preheat oven to 190°C. Slice the leek and mushrooms. Crumble the tempeh.
5 min
- 2
Melt the butter in a skillet, cook the leek and mushrooms for 5 minutes. Add the tempeh and edamame.
6 min
- 3
Divide the mixture between 2 ramekins. Crack 2 eggs into each ramekin and sprinkle with Gruyère.
3 min
- 4
Bake for 12 minutes in a water bath until the egg whites are set and the cheese is golden.
12 min
