Eggs in Herb Sauce
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 shallots
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 100 milliliters white wine
- 300 milliliters milk
- 1 Tbsp chopped fresh Fresh herbs (such as tarragon, marjoram, thyme, basil)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 tsp hot Mustard
- 3 Tbsps Whipped cream
- 8 eggs
- fresh Fresh herbs (for garnish)
Preparation steps
1.
Peel and very finely chop shallots. In a pan, cook shallots in melted butter until translucent. Sprinkle with flour and stir to combine. Deglaze with wine. Simmer, stirring, until somewhat reduced. Add milk and cook over low heat, stirring constantly, until sauce is smooth and thick, about 10 minutes.
2.
Stir in dried herbs and season with salt, pepper and nutmeg. Stir in mustard and cream. Cook eggs in a pan of salted simmering water until yolks are as soft as wax, about 6 minutes. Rinse with cold water, peel and place in bowls. Top with sauce and garnish with fresh herbs.
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