Baked Cheesy Potato and Egg Cups

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Baked Cheesy Potato and Egg Cups
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
124
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie124 cal.(6 %)
Protein8 g(8 %)
Fat7 g(6 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.2 mg(10 %)
Vitamin K14 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.1 mg(7 %)
Folate47 μg(16 %)
Pantothenic acid1 mg(17 %)
Biotin14 μg(31 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C9 mg(9 %)
Potassium224 mg(6 %)
Calcium65 mg(7 %)
Magnesium16 mg(5 %)
Iron1.4 mg(9 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.9 g
Uric acid10 mg
Cholesterol224 mg
Complete sugar1 g

Ingredients

for
12
Ingredients
400 grams waxy potatoes
salt
1 handful Arugula
1 Tbsp lemon juice
50 grams Goat cheese
softened butter (for greasing the muffin tin)
freshly ground peppers
Nutmeg
12 small eggs
How healthy are the main ingredients?
potatoGoat cheeseArugulasaltNutmegegg

Preparation steps

1.

Rinse the potatoes and boil in salted water for about 20 minutes. Drain, rinse under cold water and peel. 

2.

Rinse the arugula and spin dry. Add half of the arugula to a blender or food processor and blend with the lemon juice until smooth. Grate the cheese and stir into the puree. Coarsely chop the remaining arugula and add to the puree.

3.

Preheat the oven to 220°C (approximately 425°F). Grease the wells of a muffin tin with butter.  

4.

Grate the potatoes and toss with the arugula puree mixture. Season with salt, pepper and nutmeg. Press the potato mixture into the bottom and up the sides of the muffin tin wells. Crack an egg into each cup, season with salt and pepper and bake for 20 minutes, until the eggs are set and the potatoes are crisp.