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Baked Eggs with Tempeh and Edamame

Name: Baked Eggs with Tempeh and Edamame
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 portions
Ingredients: 4 piece eggs; 100 g tempeh; 80 g shelled edamame; 1 piece leek; 100 g button mushrooms; 30 g grated Gruyère; 10 g butter

Eggs baked in ramekins over a bed of crumbled tempeh, edamame, and silky leeks, topped with melted cheese. An original and satisfying Franco-Japanese fusion dish.

32 min2 servings390 kcalDifficulty: Medium

Ingredients

4 piece eggs
100 g tempeh
80 g shelled edamame
1 piece leek
100 g button mushrooms
30 g grated Gruyère
10 g butter

Instructions

Step 1
Preheat oven to 190°C. Slice the leek and mushrooms. Crumble the tempeh.
Step 2
Melt the butter in a skillet, cook the leek and mushrooms for 5 minutes. Add the tempeh and edamame.
Step 3
Divide the mixture between 2 ramekins. Crack 2 eggs into each ramekin and sprinkle with Gruyère.
Step 4
Bake for 12 minutes in a water bath until the egg whites are set and the cheese is golden.

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