Photo: Andrew Ridley
Mushroom tarts with poached eggs & watercress
10 ingredients
30 min + 30 min
Serves 4
openrecipes
Inspired by a dish at John Torode's Spitalfields bar, The Luxe, these tartlets topped with runny eggs make a lovely lunch
Estimated Nutrition (whole recipe, rough)
564
Calories
22g
Protein
51g
Fat
9g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 375g puff pastry
- 4 tbsp mascarpone
- 300g wild or mixed mushrooms
- butter
- 3 tbsp grated parmesan
- 2 thyme sprigs, leaves stripped
- 4 eggs
- bag watercress
- olive oil
- lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes