Eggs with Potatoes and Mustard Sauce

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Eggs with Potatoes and Mustard Sauce
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
625
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie625 cal.(30 %)
Protein22 g(22 %)
Fat41 g(35 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.7 mg(88 %)
Vitamin D4.7 μg(24 %)
Vitamin E3.7 mg(31 %)
Vitamin K21.5 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.8 mg(73 %)
Vitamin B₆0.5 mg(36 %)
Folate138 μg(46 %)
Pantothenic acid3.3 mg(55 %)
Biotin37.5 μg(83 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C42 mg(44 %)
Potassium1,060 mg(27 %)
Calcium165 mg(17 %)
Magnesium79 mg(26 %)
Iron5.1 mg(34 %)
Iodine22 μg(11 %)
Zinc3.2 mg(40 %)
Saturated fatty acids20.1 g
Uric acid47 mg
Cholesterol662 mg
Complete sugar6 g

Ingredients

for
4
For the main dish
800 grams potatoes
8 eggs
For the sauce
2 Tbsps butter
2 Tbsps Pastry flour
¼ l Whipped cream
¼ l Vegetable broth
1 Tbsp finely chopped parsley
2 Tbsps Mustard
2 Tbsps Caper
2 egg yolks
2 Tbsps lemon juice
salt
peppers
How healthy are the main ingredients?
potatoWhipped creamMustardparsleyeggsalt

Preparation steps

1.

For the main dish, peel the potatoes and cook in salted water for 25-30 minutes.

2.

Hard-boil the eggs for about 10 minutes.

3.

For the sauce, melt the butter in a saucepan, stir in the flour and sauté briefly. Pour in the vegetable broth and bring to a boil while stirring. Simmer for 5 minutes with occasional stirring and then add the cream. Remove the sauce from the heat. Mix the egg yolk with a little hot sauce, mustard and lemon juice and fold back into the sauce. Mix in the parsley and capers and season with salt and pepper.

4.

Arrange the eggs and potatoes on plates and serve with the mustard and caper sauce.