Eggs in Horseradish Sauce with Beets

0
Average: 0 (0 votes)
(0 votes)
Eggs in Horseradish Sauce with Beets
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 39 min.
Ready in
Calories:
261
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein8.39 g(9 %)
Fat19.25 g(17 %)
Carbohydrates13.59 g(9 %)
Sugar added1.05 g(4 %)
Roughage3.66 g(12 %)
Vitamin A297.26 mg(37,158 %)
Vitamin D2.06 μg(10 %)
Vitamin E5.02 mg(42 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.34 mg(31 %)
Niacin1 mg(8 %)
Vitamin B₆0.16 mg(11 %)
Folate114.26 μg(38 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂1.23 μg(41 %)
Vitamin C36.6 mg(39 %)
Potassium364.09 mg(9 %)
Calcium67.98 mg(7 %)
Magnesium27.61 mg(9 %)
Iron0.92 mg(6 %)
Iodine61.25 μg(31 %)
Zinc0.57 mg(7 %)
Saturated fatty acids10.61 g
Cholesterol209.5 mg

Ingredients

for
4
Ingredients
4
1
250 grams
1 handful
Sprouts (such as radish sprouts)
2
1
organic Lemon
200 grams
2 tablespoons
freshly chopped Dill
1 tablespoon
freshly grated Horseradish
1 pinch

Preparation steps

1.

Hard boil the eggs in boiling water, take off from the water, peel and cut into halves.

2.

Rinse the bell pepper, cut in half, trim and chop very finely. Peel the beets and dice. Blanch in salted water for about 4 minutes. Drain, rinse with cold water, and drain again.

Rinse the sprouts and drain well. Rinse, trim and cut the scallions into rings. Rinse the lemon in hot water and pat dry. Grate the zest and squeeze the juice from the lemon.

For the horseradish sauce, mix the lemon zest with lemon juice, sour cream, dill, horseradish and sugar. Season with salt and cayenne pepper. Mix the bell pepper, beets, sprouts and scallions into the sauce and pour into a large, deep dish. Place the eggs over it.

3.

Season with salt and pepper, and serve.