Eggs Fried with Asparagus
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
388
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 90.3 μg | (151 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams green Asparagus
- salt
- 1 tsp sugar
- 5 eggs
- 2 Tbsps Pastry flour
- freshly ground peppers
- 4 Tbsps breadcrumbs
- vegetable oil (for frying)
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 2 Tbsps lemon juice
- 1 pinch sugar
Preparation steps
1.
Peel the bottom third of the asparagus and cook the spears in boiling salted water seasoned with 1 teaspoon sugar for about 15 minutes.
2.
Hard-boil four eggs for about 5 minutes, cool in ice water and peel. Coat the peeled eggs in flour. Whisk the remaining egg and season with salt and pepper. Dip the eggs in whisked egg and coat with breadcrumbs. Fry in oil heated to 170°F (approximately 340°F) until golden brown, 2-3 minutes. Drain on paper towels.
3.
Whisk the olive oil with balsamic vinegar and lemon juice. Season with sugar, salt and pepper.
4.
Drain the asparagus and serve with eggs on plates. Drizzle with vinaigrette and serve.
