Poached Egg with Green Salad

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Poached Egg with Green Salad
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
253
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie253 cal.(12 %)
Protein11 g(11 %)
Fat16 g(14 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage3.7 g(12 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.6 μg(8 %)
Vitamin E4 mg(33 %)
Vitamin K141.6 μg(236 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate137 μg(46 %)
Pantothenic acid1.2 mg(20 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C49 mg(52 %)
Potassium559 mg(14 %)
Calcium135 mg(14 %)
Magnesium43 mg(14 %)
Iron3.3 mg(22 %)
Iodine24 μg(12 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.6 g
Uric acid49 mg
Cholesterol218 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
200 grams Arugula
200 grams lamb's lettuce
6 Tbsps white balsamic vinegar
1 tsp honey
4 Tbsps Canola oil
salt
freshly ground peppers
2 slices Whole Wheat Bread
4 eggs
How healthy are the main ingredients?
Arugulahoneysaltegg

Preparation steps

1.

Rinse the arugula and mache, shake dry and tear or chop into smaller pices. Mix 3 tablespoons of balsamic vinegar with the honey and season with salt and pepper.

2.

Cut the toast into small croutons.

3.

Boil 1 liter (approximately 33 ounces) of water, add the remaining vinegar and remove from heat. Gently slide the eggs into the water one at a time with a large spoon and poach for 4-5 minutes. The water should be hot but not boiling. 

4.

Toss the salad with the dressing and divide among 4 bowls. Remove the eggs from the water with a slotted spoon and place one over each salad. Serve with croutons and freshly ground pepper.

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