Poached Egg Cups with Chive Cream and Caviar
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 261 mg | (7 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 321 mg | |||
| Complete sugar | 3 g |
Ingredients
- For garnish
- 60 grams black Caviar
- For tart shells
- 2 egg whites
- 80 grams softened butter
- 100 grams Pastry flour
- 1 pinch salt
- For the chive cream
- 100 grams Sour cream
- 60 grams Quark
- 1 splash lemon juice
- 3 Tbsps scallions
- salt
- white peppers
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
For the tart shells: Beat the egg whites in a double boiler until slightly warmed. Add the butter and continue beating until light and fluffy. Stir in the flour and salt and mix until smooth. Spoon the mixture into 4 flattened circles onto a baking sheet lined with parchment paper and bake for 10 minutes. Remove from the oven and immediately place each onto an upside down bowl or muffin cup to form a shell. Let cool.
For the chive cream: Whisk together the sour cream, quark, lemon juice and chopped chives until smooth. Season with salt and pepper.
To poach the eggs: Crack each egg into a small bowl or cup. Add the vinegar to 1 liter (approximately 4 cups) of simmering water. Carefully slide each egg into the water and cook for about 4 minutes. Remove the eggs with a slotted spoon and drain on paper towels.
Place the poached eggs into the tart shells, layer the chive cream on top, garnish with caviar and serve.