Carrots with Hollandaise Sauce and Egg Halves
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(0 votes)
Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
730
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 39.7 μg | (88 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 34.5 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 663 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 eggs
- 700 grams carrots
- 225 grams butter
- salt
- sugar
- 2 egg yolks
- 4 Tbsps white wine
- 2 Tbsps lemon juice
- white peppers (freshly ground)
- 1 bunch Basil
- 40 grams slivered almonds
Preparation steps
1.
Cook eggs in boiling water for 5-6 minutes. Drain and rinse in cold water, peel.
2.
Peel carrots, leaving about 1 cm (approximately 1/2 inch) stems.
3.
Heat 1 tablespoon of butter in a pan and saute carrots for a few minutes. Add a little water and simmer, covered, for 10 minutes. Season with salt and sugar. Rinse basil, shake dry and pluck off leaves, finely chop half of basil.
4.
Heat butter in a pan and cool slightly. Whisk egg yolks with white wine until foamy in a stainless steel bowl. Place bowl over hot water bath and gradually add butter, beating constantly, until sauce thickens.
5.
Add chopped basil to the sauce.
6.
Halve eggs and arrange with carrots on plates. Drizzle carrots with sauce and serve garnished with basil leaves and sliced almonds.
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