Eggs In Parsley Sauce Recipe

Name: Eggs In Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large potato, cut into chunks; 2 None mushrooms, finely chopped; 2 tbsp butter; 2 None eggs; 1 None shallot, finely chopped; 1 tbsp all-purpose flour; 1/2 cup vegetable stock; 1/2 cup milk; 1/2 cup frozen peas; 1 tbsp chopped parsley; None None parsley sprigs, to garnish

Servings: persons

1
Cook the potato in boiling salted water for 15 minutes or until tender. Drain and return to the pan. Stir in the mushrooms and half the butter and mash well.
2
Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit 12 minutes, drain then run under cold water.
3
Melt the remaining butter in a small frying pan and fry the shallot for 3 minutes. Add the flour and cook for 1 minute. Gradually blend in the stock and milk. Bring to a boil and add the peas and parsley. Season to taste.
4
Remove from shell and halve the eggs and place on a warmed serving plate with the potato. Spoon over the sauce and serve.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large potato, cut into chunks, 2 None mushrooms, finely chopped, 2 tbsp butter, 2 None eggs, and more.

Yes, Eggs In Parsley Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs In Parsley Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions