Eggs with Potatoes and Herb Sauce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- 200 grams carton Natural yogurt
- 150 grams Whipped cream (or crème fraîche)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 1 Tbsp scallions
- 1 Tbsp Basil
- 1 Tbsp parsley
- 1 Tbsp Cress
- 1 tsp Lemon balm
- 1 tsp Peppermint
- 1 tsp Dill
- 4 eggs
Preparation steps
1.
Scrub the potatoes and cook in boiling salted water in a covered pan, about 25 minutes.
2.
Cook the eggs in boiling water until soft boiled, 4-5 minutes (depending on the size), rinse with cold water and allow to cool.
3.
Mix yogurt with sour cream and season with salt, pepper and lemon juice. Chop herbs (except for a few sprigs for garnish) and stir into the yogurt mixture.
4.
Peel the eggs and cut in half.
5.
Drain potatoes and serve with the herbed yogurt and the halved eggs. Serve sprinkled with remaining herbs.
