Hard Boiled Eggs with Chard
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 2 garlic cloves
- 750 grams Swiss chard
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 50 milliliters white wine
- 50 milliliters Vegetable broth (to taste)
- Nutmeg
- 6 eggs
- 120 grams Feta
- cayenne pepper
- 4 Lemon peel (for garnish)
Preparation steps
1.
Peel the shallots and garlic. Chop the shallots, and thinly slice the garlic. Rinse and drain the hard. Remove the stalks, and cut into thin strips, then cut the leaves into wide strips.
2.
Heat the oil in a pan, and sauté the shallots and garlic. Season to taste with salt and pepper. Cook for 5 minutes, stirring often. Add the chard , sauté briefly, and then add some broth and cook until al dente. Season to taste with salt and nutmeg.
3.
Cook the eggs in boiling water for 7 minutes. Cut the feta cheese into cubes. Peel, and halve the eggs while still hot.
4.
Divide the chard mixture onto plates. Top with 3 egg halves, and sprinkle with the feta cheese. Garnish with cayenne pepper and a lemon zest, and serve.
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