Eggs with Peas and Mustard Sauce
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
496
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 40.2 μg | (89 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 464 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
In a saucepan, bring milk to a boil. Stir in Dutch sauce and simmer about 1 minute. Stir in mustard. Add peas and simmer about 5 minutes. Season with salt and pepper.
2.
Boil eggs until yolks are medium-soft (similar to the consistency of wax). Cut bacon into pieces. In a pan, fry bacon until crispy. Rinse chives, shake dry and slice crosswise.
3.
Peel and halve eggs. Divide sauce among bowls, top with eggs and sprinkle with bacon and chives.
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