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

Temps

32 min

Difficulté

moyen

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Bon · /100

390 kcal

par portion

30 gProtéines

24 gLipides

14 gGlucides

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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