Fried Eggs over Breakfast Potatoes and Ham
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 400 degrees F.
2.
Heat a large oven-proof skillet (cast iron is great for this) over medium heat.
3.
Add olive oil to hot skillet and allow oil to get hot. Add potatoes, onion and pepper and cook, season with salt and pepper, and cook, stirring frequently until potatoes are almost fork tender.
4.
When potatoes are just about fork tender, make four wells evenly spaced in the potato mixture, and crack one egg into each well. Put the skillet into the oven for about 7-10 minutes
5.
Check the dish frequently and when the eggs are cooked the way you like them, remove from oven and serve with a sprinkling of fresh chopped parsley.
