Mashed Potatoes with Poached Eggs
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse potatoes and cook in salted boiling water, about 30 minutes.
2.
Peel and finely chop shallot.
3.
Line four timbale dishes with plastic wrap. Break an egg into each dish. Twist plastic wrap around eggs to form small bags. Lower bags into simmering water and poach 4-6 minutes, according to taste.
4.
Rinse tomatoes. Sauté tomatoes and shallot in 10 grams (approximately 1/3 ounce) melted butter.
5.
Peel potatoes and press through the ricer. Stir potatoes with hot milk and cold butter until smooth. Fold in tomatoes and season with salt, pepper and nutmeg. If desired, line small baking dishes with parchment paper. Fill with potatoes and top each dish with a poached egg. Serve sprinkled with tarragon.
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