Baked Cheesy Potato and Egg Cups
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 224 mg | (6 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
