Steamed Eggs
This is a fresh take on a basic steamed eggs recipe. Cremini mushrooms and tarragon bring it up-to-date while injecting great flavour that will appeal to today’s tastes without the added calories.

- Serves:
- 3
- Prep Time:
- 10 min
- Cook Time:
- 6 min
Ingredients
Nutrition Facts
- Calories
- 118
- Fat
- 10 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0 g
- Sodium
- 126 mg
- Sugars
- 0 g
- Protein
- 6 g
- Fibre
- 0 g
- Carbohydrate
- 2 g
- 3 large eggs
- 1 tsp ( 5 mL ) diced green onion
- 1 tbsp ( 15 mL ) extra virgin olive oil
- Pinch kosher salt
- 2 tbsp ( 30 mL ) diced cremini mushrooms
- 2 tsp ( 10 mL ) tomato sauce
- Pinch ground black pepper
- 1 stem fresh tarragon, picked
Instructions
-
In a large round shallow pot add enough water to come up the sides of the pot by ¼ inch (0.5 cm).
-
Place a wire rack in the middle of the pot and bring the pot of water to the boil, reduce to a simmer.
-
In an earthenware bowl, crack eggs making sure to keep yolks intact.
-
Evenly add mushrooms, green onion, dollops of tomato sauce, olive oil, salt and pepper.
-
Place bowl on top of the wire rack inside the pot and cover with a fitted lid.
-
Allow to steam for 6 minutes.
-
Carefully remove hot bowl from the pot and place on a plate.
-
Pick tarragon leaves from the stems and add to eggs.
-
Serve immediately.