Mashed Potatoes and Poached Eggs
(Percentage of daily recommendation)
|Calorie||522 kcal||(25 %)|
|Protein||23.6 g||(24 %)|
|Fat||26.53 g||(23 %)|
|Carbohydrates||50.44 g||(34 %)|
|Sugar added||3.14 g||(13 %)|
|Roughage||4.99 g||(17 %)|
|Vitamin A||426.13 mg||(53,266 %)|
|Vitamin D||5.28 μg||(26 %)|
|Vitamin E||10.06 mg||(84 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.76 mg||(69 %)|
|Niacin||4.75 mg||(40 %)|
|Vitamin B₆||0.38 mg||(27 %)|
|Folate||124.48 μg||(41 %)|
|Pantothenic acid||0.63 mg||(11 %)|
|Biotin||2.85 μg||(6 %)|
|Vitamin B₁₂||2.88 μg||(96 %)|
|Vitamin C||50.91 mg||(54 %)|
|Potassium||1,265.39 mg||(32 %)|
|Calcium||214.37 mg||(21 %)|
|Magnesium||52.72 mg||(18 %)|
|Iron||3.63 mg||(24 %)|
|Iodine||135.25 μg||(68 %)|
|Zinc||1.23 mg||(15 %)|
|Saturated fatty acids||7.84 g|
Peel, rinse and quarter the potatoes and boil for about 25 minutes in salted water.
In the meantime, finely dice the bacon and fry in some oil. Dust with flour and fry until light brown, stirring constantly.
Pour in enough boiling water to create a creamy sauce. Add the bay leaves and the simmer the sauce for 10 minutes. Season to taste with 2-3 tablespoons of vinegar, the sugar, the salt and the pepper.
Drain the potatoes and mash with a potato masher. Stir in the milk, season with nutmeg and keep warm.
Boil 1 liter of water (approximately 4 cups) with 3-4 tablespoons of vinegar. Do not salt the water because it will prevent the eggs from binding!
Break the eggs into a cup and carefully pour into the boiling water. Scoop the egg whites over the yolks with a spoon until they have set. Cook the eggs for 4-5 minutes. Lift out with a slotted spoon and place two together on warmed plates.
Transfer the mashed potatoes to the plates and serve drizzled with the sauce and garnished with parsley leaves.