Mixed Salad with Fried Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 87.8 μg | (146 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
For dressing, combine the oil with the vinegar and sugar, and season with salt and pepper.
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.
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.
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.
