Asparagus Toast with Egg

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Asparagus Toast with Egg
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
799
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie799 cal.(38 %)
Protein21 g(21 %)
Fat73 g(63 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.9 mg(113 %)
Vitamin D3.5 μg(18 %)
Vitamin E6.2 mg(52 %)
Vitamin K61.3 μg(102 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.4 mg(29 %)
Folate222 μg(74 %)
Pantothenic acid2.6 mg(43 %)
Biotin28.2 μg(63 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C31 mg(33 %)
Potassium638 mg(16 %)
Calcium122 mg(12 %)
Magnesium62 mg(21 %)
Iron4.4 mg(29 %)
Iodine21 μg(11 %)
Zinc3.6 mg(45 %)
Saturated fatty acids41.2 g
Uric acid50 mg
Cholesterol623 mg
Complete sugar5 g

Ingredients

for
4
For the sauce
½ lemon
250 grams butter
3 egg yolks
75 milliliters dry white wine
salt
For the asparagus
500 grams green Asparagus
salt
1 Tbsp butter
For the eggs
3 Tbsps White vinegar
4 eggs
To serve
100 grams Prosciutto
4 slices Whole Wheat Toast
Red pepper flakes
2 Tbsps scallions
How healthy are the main ingredients?
lemonsaltegg

Preparation steps

1.

For the sauce, squeeze the juice of half a lemon.

Melt the butter in a small saucepan and then remove from the heat.

Combine the egg yolks with the white wine, salt and lemon juice in a bowl and beat with a whisk over a pan of hot water until foamy.

Remove from the heat and stir in the butter, drop by drop at first and then in a thin stream until the sauce is smooth and shines beautifully. Season with salt and lemon juice and remove from the heat.

2.

For the asparagus, rinse, peel the bottom third and cut off the ends. Blanch in salted water for 5 minutes. Rinse and leave to drain.

Melt the butter in a pan and swirl the asparagus in it. Season with salt.

3.

For the eggs, boil about 1 liter of water (approximately 4 cups) with the vinegar and then remove from the heat.

Break the eggs into a cup, one by one. Create a vortex in the water with a wooden spoon and let the egg slide into it gently. Poach for 4-5 minutes (water should not be boiling).

4.

To serve, cut the ham into small cubes. 

Toast the bread on both sides. Transfer a slice of toast to each plate. Top with the asparagus, followed by the poached egg.

Serve with the sauce and ham and seasoned with pepper flakes and chives.