Baked Spinach Eggs with Toast
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 102.8 μg | (171 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 300 mg | (8 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 eggs
- 50 grams Spinach
- 1 Tbsp Whipped cream
- salt
- peppers
- ground Nutmeg
- 2 slices Whole Wheat Toast
- 2 slices Bacon (or ham slice cut in half)
Preparation steps
1.
For the spinach eggs: Rinse the spinach, blanch in a pot of boiling salted water and drain. Finely chop the spinach.
In a bowl, stir the spinach with the eggs and cream. Season with salt, pepper and nutmeg to taste. Divide the mixture between 2 egg cups.
Place the egg cups in a shallow dish and fill up partway with boiling water. Bake in a 160°C (approximately 325°F) covection oven until set, about 8 minutes.
2.
For the toast: Toast the whole-wheat bread slices and cut in half diagonally. Cook the bacon in a skillet until golden and crispy. Place the bacon on top of the toast halves. Serve with the baked spinach eggs.
