Green Salad with Tomatoes and Poached Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 217.1 μg | (362 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 48.8 μg | (108 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 655 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dressing
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp Mustard
- salt
- peppers
Preparation steps
Halve the endives lengthwise and cut out the tough center stalk. Separate the lettuce leaves. Rinse tomatoes, arugula, lettuce, and endive well, shake dry and cut into bite-size pieces. Halve tomatoes and cut into slices. Arrange all the vegetables on plates. Rinse the parsley, shake dry and remove leaves. Make a dressing by mixing the vinegar, oil, and mustard. Season with salt and pepper and sprinkle over the salad and garnish with parsley.
Bring water and vinegar to a boil. Crack the eggs one at a time into a cup, then gently slide into the vinegar water. Poach each egg for 4 minutes and remove from the water with a slotted spoon. Arrange the eggs on top of the salad and sprinkle with freshly ground pepper.
Toast bread slices and cut into shapes with a cookie cutter. Serve toast alongside the salad.
