Eggs with Mustard Sauce and Mashed Potatoes
(2 votes)
(2 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 34.3 μg | (76 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 479 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the mashed potatoes
- 800 grams starchy potatoes
- salt
- 2 Tbsps butter
- 200 milliliters milk
- Nutmeg (freshly grated)
- For the eggs
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- ¼ l Beef broth
- ¼ l milk
- 4 Tbsps medium-hot Mustard
- 1 Tbsp Dijon mustard
- 1 pinch sugar
- 1 Tbsp Wine vinegar
- 8 eggs
- salt
- freshly ground peppers
- ½ handful Chervil
Preparation steps
1.
Peel, rinse and cut potatoes into chunks. Place in a pot and cover with salted water. Boil until tender, about 20 minutes. Drain, let cool slightly and press through a potato ricer into a bowl. Stir in butter and hot milk with a wooden spoon until smooth. Season with salt and nutmeg.
2.
For the eggs, melt butter in a pot. Stir in flour and cook until slightly darkened, stirring. Add broth and milk, whisking vigorously to prevent lumps from forming. Simmer about 4 minutes. Stir in mustard and sweeten with sugar to taste. Stir in vinegar and season with salt and pepper. Cook eggs in boiling water, about 8 minutes. Drain and rinse with cold water. Peel eggs. Divide mashed potatoes, eggs, and sauce among plates. Serve garnished with chervil.
