Poached Egg with Green Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 141.6 μg | (236 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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