Baked Potatoes with Spinach Sauce, Scrambled Eggs and Bacon
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 198.8 μg | (331 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 potatoes (about 200 grams each)
- 2 tsps vegetable oil
- 200 grams Spinach
- 1 small onion
- 3 Tbsps butter
- 1 tsp Pastry flour
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- 2 slices Bacon
- 4 eggs
- Also
- butter
- Aluminum foil
Preparation steps
1.
Scrub potatoes. Wrap potatoes in lightly oiled pieces of aluminum foil. Bake in a preheated oven at 200°C (approximately 400°F), about 45 minutes.
2.
Rinse spinach and plunge into a little boiling salted water. Then drain, rinse, squeeze and chop spinach. Peel and chop onion and sauté with spinach in 1 tablespoon butter. Sprinkle with flour, stir in cream simmer a few minutes.
3.
Halve bacon slices. In a small pan, fry bacon in 1 tablespoon butter until crispy. Remove from pan. Add remaining butter to the pan and melt over medium heat. Whisk eggs, pour into the pan and cook, covered, until set.
4.
Remove potatoes from the oven. Serve each potato topped with spinach sauce, scrambled egg and 1 teaspoon butter. Garnish each serving with 1 piece bacon.
