Arugula Salad with Vegetables and Poached Egg

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Arugula Salad with Vegetables and Poached Egg
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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
231
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie231 kcal(11 %)
Protein9.93 g(10 %)
Fat14.49 g(12 %)
Carbohydrates14.48 g(10 %)
Sugar added0 g(0 %)
Roughage3.97 g(13 %)
Vitamin A337.78 mg(42,223 %)
Vitamin D1.76 μg(9 %)
Vitamin E5.17 mg(43 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.32 mg(29 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.18 mg(13 %)
Folate97.75 μg(33 %)
Pantothenic acid0.65 mg(11 %)
Biotin3 μg(7 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C54.13 mg(57 %)
Potassium408.18 mg(10 %)
Calcium98.89 mg(10 %)
Magnesium36.97 mg(12 %)
Iron2.69 mg(18 %)
Iodine52.8 μg(26 %)
Zinc0.43 mg(5 %)
Saturated fatty acids2.34 g
Cholesterol154 mg
Author of this recipe:

Ingredients

for
4
For the salad
250 grams
300 grams
100 grams
6
Artichoke hearts (in a jar)
4
2 tablespoons
For dressing
½ teaspoon
2 tablespoons
3 tablespoons
1 tablespoon
chopped Fresh herbs

Preparation steps

1.

Rinse snow peas, trim, half crosswise and place in boiling salted water for 4 minutes. Blanch, drain and rinse in cold water, then drain again. Rinse and halve the tomatoes. Rinse, trim and spin dry the arugula. Cut artichoke hearts into halves or quarters.

2.

Mix mustard with white wine vinegar, drizzle in the olive oil, and season with salt and pepper to taste.

3.

Simmer water in a pot with salt and vinegar. Crack open one egg and place in a cup. Then pour the egg slowly into simmering water. Once the egg white and is firm, lift out with a slotted spoon. Repeat for each egg. Mix the salad ingredients with the dressing and arrange on plates. Place 1 poached egg on each salad and sprinkle with chopped herbs.