Gourmet Baked Eggs
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 128 mg | (3 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter (softened)
- ½ cup Goat cheese (crumbled)
- 4 large eggs
- 1 Tbsp Chervil (finely chopped)
- 1 Tbsp Chives (finely chopped)
- salt
- Black pepper
- Chives (halved)
- Chervil (to garnish)
Preparation steps
1.
Sit 4 coddling dishes in a large saucepan and pour in enough cold water so that it comes up to just below the level of the coddling dishes.
2.
Bring the water to a simmer, then remove the coddling dishes.
3.
Quickly butter the coddling dishes, arrange the goat's cheese evenly in each, then crack the eggs carefully into the dishes. Sprinkle the herbs on top and season.
4.
Replace the lids on the coddling dishes and place back in the saucepan. Cook for 6-8 minutes until just set.
5.
Remove and serve on folded napkins. Garnish with sprigs of chervil and chive stalks.
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