New Potatoes and Eggs with Herb Sauce
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 34 μg | (76 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 478 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 600 grams small new potatoes
- 100 grams lamb's lettuce
- 250 grams Quark
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp Mayonnaise
- 1 Tbsp Sour cream
- 1 bunch Chives
- ½ bunch parsley
- 2 Tbsps butter
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- Juice of half lemons
- Lemon peel
Preparation steps
1.
Rinse potatoes and steam for about 20 minutes.
2.
Cook eggs in boiling water until hard-boiled. Peel and cut in half.
3.
Rinse lettuce and spin dry.
4.
Rinse chives and slice into rings.
5.
Rinse parsley, shake dry and chop finely.
6.
Whisk together quark, yogurt, mayonnaise and sour cream and stir in 2 tablespoons chives and parsley. Season with salt, lemon zest and pepper.
7.
Peel potatoes and toss in pan with hot butter to warm. Serve with the eggs and salad on plates. Pour herb cream sauce over eggs and potatoes. Garnish with chives and parsley and drizzle lettuce with lemon juice and olive mix. Serve.
