Eggs with Shrimp and Fennel
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 486 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the fennel, halve, core and cut into small cubes Reserve the green fronds for garnish. Saute the fennel in hot oil for 2 to 3 minutes.
2.
Season the shrimp with salt and pepper. Place in four ramekins. Break an egg into each ramekin. Fill a pot 3 cm (approximately 1-inch) high with water and bring to a boil.
3.
Place the ramekins in the water. Cover and cook for 8 to 12 minutes. Sprinkle with a little pepper and garnish with fennel fronds.
