Eggs with Spinach Sauce
Eggs with Spinach Sauce - Creamy sauce is a highlight of this new twist on eggs
Healthy, because
Even smarter
Nutritional values
The combination of potato and egg provides the highest quality protein of all. Protein is needed for the cell structure. Spinach covers about 60 percent of a child's iron requirements.
It is quicker with 600 grams of deep-frozen chopped spinach and 450 grams of wholemeal macaroni.
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 243 mg |
Ingredients
- Ingredients
- 3.96 lbs potatoes
- salt
- 2 ⅕ lbs Spinach
- 2 onions (about 120 grams)
- 2 garlic cloves
- 3 Tbsps Canola oil
- 2 ozs tender Oats (about 7 tablespoons)
- 2 ozs Almond butter (about 4 tablespoons)
- 1 ¾ cups
- peppers
- Nutmeg
- 10 eggs
Kitchen utensils
Preparation steps
Rinse potatoes, place in a pot with enough salted water to cover and cook until knife-tender, about 20 minutes. Meanwhile, rinse spinach, spin dry and remove coarse stems.
Peel onions and garlic and chop finely.
Heat oil in a large skillet. Sauté onions and garlic until translucent. Add spinach and cook briefly.
Stir the oats, almond butter and milk into spinach mixture. Simmer over low heat for 5 minutes, then transfer to a tall vessel and puree with an immersion blender. Season with salt, pepper and freshly grated nutmeg.
Pierce each egg so it doesn't burst during cooking. Bring a wide pot to a boil, then carefully add the eggs with a spoon and cook 6 minutes (soft-boil).
Meanwhile, drain potatoes, rinse under cold water and peel.
Drain eggs, rinse and peel under cold water and cut each in half. Serve eggs on top of spinach sauce, with potatoes alongside.
