Gourmet English-style Breakfast

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Gourmet English-style Breakfast
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
368
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein39.23 g(40 %)
Fat15.17 g(13 %)
Carbohydrates28.24 g(19 %)
Sugar added0 g(0 %)
Roughage15.8 g(53 %)
Vitamin A6,585.11 mg(823,139 %)
Vitamin D2.45 μg(12 %)
Vitamin E19.24 mg(160 %)
Vitamin B₁0.82 mg(82 %)
Vitamin B₂1.69 mg(154 %)
Niacin15.58 mg(130 %)
Vitamin B₆1.62 mg(116 %)
Folate1,368.99 μg(456 %)
Pantothenic acid1.09 mg(18 %)
Biotin3.14 μg(7 %)
Vitamin B₁₂1.54 μg(51 %)
Vitamin C199.63 mg(210 %)
Potassium4,138.03 mg(103 %)
Calcium696.62 mg(70 %)
Magnesium556.44 mg(185 %)
Iron19.11 mg(127 %)
Iodine73.6 μg(37 %)
Zinc4.74 mg(59 %)
Saturated fatty acids3.94 g
Cholesterol216.97 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8 cups
Spinach (washed and stalks removed)
2 tablespoons
8 slices
Turkey ham
4
large Field mushroom (stalks removed)
1 tablespoon
2
large tomatoes (halved)
1 tablespoon
4
fresh eggs
to garnish
chopped parsley
Preparation

Kitchen utensils

1 Cutting board, 1 Tablespoon, 1 Small knife, 2 Small bowls, 1 Sieve, 1 Salad spinner, 1 Large knife, 1 Kitchen twine, 1 Casserole dish, 1 Paper towel

Preparation steps

1.
Put the wet spinach in a large pan and cook for a few minutes until wilted. Drain, squeeze out excess moisture and chop. Mix with the creme fraiche, season with salt and pepper and keep warm.
2.
Grill the turkey ham until crisp then set aside and keep warm.
3.
Rub the mushrooms and tomato halves with the oil and grill until just tender. Keep warm.
4.
Fill a wide pan with 8 cm|3 inches water and add the vinegar. Bring to a boil then turn the heat down until only a few bubbles rise to the surface.
5.
Break the eggs into a cup individually and carefully slip into the water. Poach for about 3 minutes then remove with a slotted spoon.
6.
Arrange the tomatoes, turkey ham and mushrooms on a plate, top with the spinach and poached egg and season with salt and pepper. Garnish with parsley.