Cauliflower with Ham and Egg in an Herb Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
375
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 96.7 μg | (161 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 291 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Cauliflower
- 2 Tbsps butter
- 200 milliliters Whipped cream
- 2 Tbsps parsley (finely chopped)
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 4 eggs (hard boiled)
- 100 grams cooked ham
- 1 scallion
Preparation steps
1.
Rinse and cut cauliflower into florets. Blanch in boiling salted water for 6-8 minutes. Cauliflower should still be slightly crisp.
2.
Remove, drain and set aside some of the cooking water.
3.
Melt butter in a small pan and pour in cream. Bring to a boil over low heat. Season with salt, pepper and nutmeg. Stir in parsley. If the sauce is too thick, stir in 1-2 tablespoons of reserved cauliflower water.
4.
Chop eggs and cut ham into small cubes. Rinse and chop scallion. Place cauliflower on plates, drizzle with sauce and serve sprinkled with egg, ham and scallion.
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