Fried Egg and Greens

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Fried Egg and Greens
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein27.31 g(28 %)
Fat10.05 g(9 %)
Carbohydrates19.75 g(13 %)
Sugar added0 g(0 %)
Roughage11.82 g(39 %)
Vitamin A5,112.75 mg(639,094 %)
Vitamin D4 μg(20 %)
Vitamin E20.8 mg(173 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂1.53 mg(139 %)
Niacin7.48 mg(62 %)
Vitamin B₆1.02 mg(73 %)
Folate1,114.1 μg(371 %)
Pantothenic acid0.4 mg(7 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C148.28 mg(156 %)
Potassium2,920.39 mg(73 %)
Calcium511.8 mg(51 %)
Magnesium407.1 mg(136 %)
Iron14.09 mg(94 %)
Iodine130.2 μg(65 %)
Zinc2.88 mg(36 %)
Saturated fatty acids2.34 g
Cholesterol350 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
green Asparagus (woody end cut off)
2 tablespoons
8
6 cups
young Spinach

Preparation steps

1.
Blanch the asparagus in salt water for around 4-5 minutes, remove, drain and leave to cool.
2.
Mix together 5 tbsp oil, the lemon juice, 2 tbsp cold water, salt and ground black pepper into a sauce.
3.
Heat 1 tbsp butter in a pan and fry the quail's eggs. Season with salt and ground black pepper.
4.
Place the asparagus and spinach in bowls and drizzle with the dressing. Arrange the eggs on top and serve immediately.