Baked Potatoes with Poached Eggs
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
178
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the potatoes thoroughly, pat dry, place on a baking sheet and bake in a preheated oven (180°C/approximately 350°F) about 40 minutes.
2.
Bring salted water to a boil in a pot. Add vinegar. Break eggs into 4 individual cups. Reduce heat and stir water with a spoon to create a vortex in the center of the pot. Carefully slide the eggs into simmering water one after the other. Cook until done, about 4 minutes. Remove with a slotted spoon and place on paper towels to drain. Set aside. Split the baked potatoes, top each with 1-2 teaspoons of butter and place 1 poached egg on each potato. Season with salt and pepper and sprinkle with cress. Serve immediately.
