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.

Prep Time:
10 min
Cook Time:
6 min


  • 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


  1. In a large round shallow pot add enough water to come up the sides of the pot by ¼ inch (0.5 cm).
  2. Place a wire rack in the middle of the pot and bring the pot of water to the boil, reduce to a simmer.
  3. In an earthenware bowl, crack eggs making sure to keep yolks intact.
  4. Evenly add mushrooms, green onion, dollops of tomato sauce, olive oil, salt and pepper.
  5. Place bowl on top of the wire rack inside the pot and cover with a fitted lid.
  6. Allow to steam for 6 minutes.
  7. Carefully remove hot bowl from the pot and place on a plate.
  8. Pick tarragon leaves from the stems and add to eggs.
  9. Serve immediately.