Baked Eggs with Ham, Noodles and Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- softened butter (for ramekins)
- 60 grams small soup noodles
- salt
- 100 grams Napa cabbage
- 1 carrot
- 1 Tbsp butter
- salt
- freshly ground peppers
- 125 grams cooked ham (straight)
- 8 Tbsps Crème fraiche
- 4 large eggs
Preparation steps
Grease four small heat-resistant ramekins or mugs with churning.
Cook the soup noodles in boiling salted water for a few minutes until al dente. Drain, rinse and drain well.
Separate the outer leaves of the savoy cabbage and cut into thin strips. Peel the carrot and dice finely.
Heat butter in a pan and cook the savoy cabbage strips and carrot in it until soft for 5-10 minutes. Season with some salt and pepper.
Dice the ham and add together with the cooked savoy cabbage and carrot into the ramekins. Spread the crème fraîche over and place the noodles on top. Break the eggs separately and slide over the noodles in the ramekins, the yolk should remain intact. Season with some salt.
Place the ramekins in a roasting pan. Pour the pan with hot water and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 7-10 minutes. The protein might cook completely, but the yolk should be still liquid or soft as wax (depending on preference).
Remove the ramekins from the oven and serve immediately. Serve as desired with wholemeal toast cut into strips.
