Panini Toasts with Poached Eggs, Mushrooms and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 26.65 g | (27 %) | ||
| Fat | 40.75 g | (35 %) | ||
| Carbohydrates | 81.61 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.13 g | (0 %) |
| Vitamin A | 146.72 mg | (18,340 %) | ||
| Vitamin D | 1.98 μg | (10 %) | ||
| Vitamin E | 4.65 mg | (39 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 3.67 mg | (31 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 36.72 μg | (12 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 1.12 μg | (2 %) | ||
| Vitamin B₁₂ | 1.38 μg | (46 %) | ||
| Vitamin C | 1.45 mg | (2 %) | ||
| Potassium | 133.06 mg | (3 %) | ||
| Calcium | 28.19 mg | (3 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 4.93 mg | (33 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 10.76 g | |||
| Cholesterol | 190.96 mg |
Ingredients
- Ingredients
- 4 large brown button Mushroom
- 2 Tbsps olive oil
- 1 tsp balsamic vinegar
- salt
- freshly ground peppers
- 4 eggs
- 50 milliliters Vinegar
- 8 slices Bacon
- 2 Panini (or flat bread)
- 4 sprigs parsley
Preparation steps
Preheat oven to 220°C (approximately 425°F). Scrub mushrooms and remove stems. Brush a baking dish with oil. Place mushrooms in baking dish and drizzle with remaining oil and balasamic vinegar. Season mushrooms with salt and pepper and bake about 15 minutes.
For poaching eggs, mix vinegar in 1 liter (approximately 4 cups) water and heat in a saucepan to nearly boiling. Crack each egg into a small bowl or cup. Carefully slide each egg into the water and stir into a round shape with a spoon, surrounding each egg yolk with egg white. Poach eggs about 4 minutes.
Fry bacon until crisp. Halve and toast panini or flatbread.
Top each toasted panini half with a mushroom, a poached egg and two bacon slices and garnish with parsley. Serve with herb mustard if desired.
