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Breakfast Egg Cups

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Breakfast Egg Cups
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
242
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie242 kcal(12 %)
Protein9.61 g(10 %)
Fat16.5 g(14 %)
Carbohydrates11.97 g(8 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A249.21 mg(31,151 %)
Vitamin D2 μg(10 %)
Vitamin E6.07 mg(51 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.31 mg(28 %)
Niacin1.28 mg(11 %)
Vitamin B₆0.06 mg(4 %)
Folate52.19 μg(17 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.69 μg(4 %)
Vitamin B₁₂1.27 μg(42 %)
Vitamin C0 mg(0 %)
Potassium74.53 mg(2 %)
Calcium48.49 mg(5 %)
Magnesium21.28 mg(7 %)
Iron0.69 mg(5 %)
Iodine60 μg(30 %)
Zinc0.51 mg(6 %)
Saturated fatty acids8.37 g
Cholesterol205.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large eggs
4 slices
Wholemeal Bread (crusts removed)
4 tablespoons
butter (softened)

Preparation steps

1.
Cook the eggs in a saucepan of boiling water for 6-8 minutes. Drain and allow to cool a little.
2.
Meanwhile, toast the bread and arrange on a toast rack.
3.
Crack the tops of the eggs and peel the top quarter of shell away. Remove the lid of the boiled egg and season the yolk with salt and black pepper.
4.
Once the toast has cooled, spread thickly with the butter and cut into soldiers. Serve the eggs in egg cups on a saucer garnished with the soldiers.
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