Breakfast Egg Cups
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.5 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 | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large eggs
- salt
- Black pepper
- 4 slices Wholemeal Bread (crusts removed)
- 4 Tbsps 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.
