Breakfast Egg Bakes
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 223 mg | (6 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps melted butter
- 4 slices sandwich white bread
- 1 large Tomato (sliced)
- 4 eggs
- 1 handful Cress (to garnish)
Preparation steps
1.
Heat the oven to 200°C (180° fan) | 400F | gas 6. Grease four holes of a muffin tin with butter.
2.
Press the bread into the tin and spread with the rest of the butter. Arrange the tomato slices over the pieces of bread and break one egg into each 'cup'. Bake in the oven for around 10 minutes.
3.
Take out of the oven and season with salt and freshly ground mixed peppercorns. Serve garnished with cress.
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