Brussels Sprout Salad with Poached Eggs
Brussels Sprout Salad with Poached Eggs - Crisp green, high in protein and healthy
Healthy, because
Even smarter
Nutritional values
The dietary fiber from cabbage improves digestion and strengthens the intestinal flora and thus the immune cells.
If you want to make the dish vegan, simply omit the poached eggs. Roast turkey or chicken breast fillets are suitable as a meat garnish for this salad.
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.6 g | (112 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 164 μg | (273 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 28 μg | (62 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,640 mg | (41 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 ozs Brussels sprouts
- salt
- 7 ozs frozen Fava bean
- 2 Dill
- 1 oz walnut kernels
- 2 Tbsps lemon juice
- 1 Tbsp apple cider vinegar
- peppers
- 2 Tbsps olive oil
- 2 large eggs
- 2 Tbsps Vinegar
- 1 oz Parmesan
Kitchen utensils
Preparation steps
Clean Brussels sprouts, breaking them into the individual leaves, wash. Cook in boiling salted water for 2 minutes. Then drain, rinse and drain well.
Cook the beans in boiling water for 5 minutes. Then drain, rinse, drain and remove the skins. Wash dill, shake dry and chop. Coarsely chop walnuts.
For the dressing, mix lemon juice, apple cider vinegar, salt and pepper and whisk in oil. Mix salad ingredients, arrange in a bowl and drizzle with dressing.
Bring water with salt and vinegar to a boil in a pot. Crack eggs one by one into a soup ladle, stir the water with a spoon to form a whirlpool, carefully slide eggs into the broth and cook over low heat for about 4 minutes. Lift out eggs with a slotted spoon and place on salad. Grate the Parmesan cheese over the top.
