Poached Eggs

with mustard sauce
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Poached Eggs
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Health Score:
47 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
336
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie336 cal.(16 %)
Protein16 g(16 %)
Fat24 g(21 %)
Carbohydrates9 g(6 %)
Sugar added1 g(4 %)
Roughage0.5 g(2 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.3 μg(17 %)
Vitamin E2.5 mg(21 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.6 mg(55 %)
Niacin5 mg(42 %)
Vitamin B₆0.1 mg(7 %)
Folate86 μg(29 %)
Pantothenic acid1.9 mg(32 %)
Biotin28.6 μg(64 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C2 mg(2 %)
Potassium288 mg(7 %)
Calcium122 mg(12 %)
Magnesium34 mg(11 %)
Iron2.7 mg(18 %)
Iodine18 μg(9 %)
Zinc1.9 mg(24 %)
Saturated fatty acids12 g
Uric acid14 mg
Cholesterol476 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 Tbsp butter
1 Tbsp Pastry flour
250 milliliters Vegetable broth (granulated instant)
100 milliliters white wine
150 grams Crème fraiche
3 Tbsps Mustard (extra spicy)
salt
peppers
1 pinch sugar
5 Tbsps White vinegar
8 eggs
2 Tbsps scallions
How healthy are the main ingredients?
Mustardsugarsaltegg

Preparation steps

1.

For the sauce, heat the butter, add the flour and sauté while stirring. Deglaze with the broth and the white wine, stirring constantly to create a creamy sauce. Add the crème fraîche and the mustard and season the sauce with salt, pepper, sugar and 1 tablespoon of white wine vinegar.

2.

For the poached eggs, bring about 2 liters of water (approximately 8 1/2 cups) to a boil along with 4 tablespoons of vinegar. Carefully break the eggs into a ladle and slowly slide them into the vinegar water. When the eggs are set, lift from the water with a skimmer and drain.

Transfer to plates and serve drizzled with the mustard sauce and showered with chives.