poached egg with mushrooms
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 518 mg | (52 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 3 g |
Preparation steps
Preheat oven broiler.
Cut baguettes in half crosswise. Cut halves into 15 strips and place on a baking sheet lined with parchment paper. Grate cheese over strips. Broiler for about 5 minutes to crisp, watching carefully.
Meanwhile, boil about 1 liter (approximately 4 cups) of water and vinegar. Remove from heat. Break eggs individually into a cup and gently slide into vinegar water. Poach for 4-5 minutes. Water should be hot but not boiling.
Rinse mushrooms and cut into pieces if needed. Saute in a large skillet in hot butter for 4-5 minutes. Season with salt and pepper and transfer to plates. Lift a poached egg from water and place in the center. Lightly season with salt and pepper. Surround with baguette crisps, sprinkle with chives and serve.