Mixed Salad with Fried Egg

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Mixed Salad with Fried Egg
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Health Score:
81 / 100
Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
334
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie334 cal.(16 %)
Protein10 g(10 %)
Fat27 g(23 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage1.8 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.6 μg(8 %)
Vitamin E9.2 mg(77 %)
Vitamin K87.8 μg(146 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate89 μg(30 %)
Pantothenic acid1.2 mg(20 %)
Biotin16 μg(36 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C20 mg(21 %)
Potassium418 mg(10 %)
Calcium86 mg(9 %)
Magnesium44 mg(15 %)
Iron2.5 mg(17 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.4 g
Uric acid25 mg
Cholesterol218 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 handfuls Baby spinach
1 handful Frisée
1 handful Chervil
4 Radish
1 Tbsp Pumpkin seed
4 Tbsps olive oil
4 Tbsps White vinegar
1 pinch sugar
salt
freshly ground peppers
4 eggs
50 milliliters White vinegar
1 waxy potato
vegetable oil (for cooking)
2 Tbsps Pastry flour
How healthy are the main ingredients?
olive oilPumpkin seedsugarRadishsaltegg

Preparation steps

1.

Rinse the spinach, frisee lettuce and chervil and shake dry. Pluck the leaflets of chervil. Trim radishes, rinse and cut into thin slices. Toast the pumpkin seeds in a dry pan until fragrant, remove, allow to cool and chop coarsely.

2.

For dressing, combine the oil with the vinegar and sugar, and season with salt and pepper.

3.

Crack each egg into a small bowl or cup. Add the wine vinegar to 1 liter (1 quart) of nearly boiling water in a small pot. Slide each egg into the water carefully. bringing to a round shape with a tablespoon. Ideally, the yolk should be completely surrounded by the white. After about 4 minutes, when the egg white is firm and the yolk still soft, lift out each egg, drain well and place on paper towels.

4.

Rinse the potatoes thoroughly and cut into thin slices. Pat dry with paper towels. Cook in hot vegetable oil (170°C) for 4-5 minutes until crispy. Drain on paper towels. Thinly coat the eggs in flour, tap off excess flour and cook until golden brown, 1-2 minutes. Blot grease with paper towels.

5.

Arrange the spinach, frisee lettuce and chervil with radishes on plates. Distribute the eggs and potato slices and sprinkle with pumpkin seeds. Drizzle dressing and serve immediately.