Poached Egg on Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 12 g |
Ingredients
Kitchen utensils
Preparation steps
Rinse the carrots and zucchini. Peel the carrots. Using a peeler cut the carrots and zucchini into long, thin ribbons. Peel the shallots and finely dice. Heat the butter in 2 pans and sauté the vegetables separately, each with half the shallot. Add half the broth into each pan, cover and cook over low heat for about 10 minutes. Season with salt, pepper and sugar.
Bring to a boil 2-3 liters (approximately 2-3 quarts) of water and the white vinegar in a large pot. Crack an egg into a small bowl and carefully slide into the boiling water. Repeat the process with the other 3 eggs. Reduce heat to medium and simmer the eggs for about 7 minutes. Using a slotted spoon, carefully remove the eggs from the water, drain well and place on the vegetables. Rinse the parsley, shake dry and use to garnish the dish.
