Eggs with Green Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 515 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- (about equal amounts of borage, chervil, sorrel, burnet, parsley, dill)
- 100 grams mixed Fresh herbs (about equal amounts of borage, chervil, sorrel, burnet, parsley, dill)
- ½ bunch Chives
- 2 shallots
- 30 grams butter
- 30 grams Pastry flour
- 350 milliliters Broth
- 300 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 8 hardboiled eggs
Preparation steps
1.
Rinse herbs and shake dry. Chop leaves finely and chives into small rings.
2.
Peel shallots and chop very finely. Melt butter in a saucepan and fry shallots until translucent. Stir in flour, fry briefly, then pour in broth while stirring. Bring to a boil. Stir in cream and herbs. Do not allow it to boil. Season with salt, pepper and nutmeg.
3.
Serve green sauce with halved hardboiled eggs.
