Poached Egg with Spinach and Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 970.6 μg | (1,618 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 249 mg | (262 %) | ||
| Potassium | 1,727 mg | (43 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the sauce
- 1 onion
- 2 Red Bell pepper
- 1 small chili pepper
- 1 Tbsp olive oil
- 250 milliliters Vegetable broth
- 2 Tbsps Crème fraiche
- salt
- peppers
- 2 tsps Lime juice
Preparation steps
For the sauce, peel onion and dice. Rinse bell peppers, wipe dry and cut into quarters. Remove seeds and ribs and cut into pieces. Rinse chile pepper, wipe dry and cut lengthwise. Remove seeds and finely chop. Heat olive oil in a pot and briefly sauté onion and chile peppers. Add broth, cover and cook about 15 minutes. Puree with immersion blender, then stir in crème fraîche. Season with salt, pepper and lime juice.
Rinse spinach thoroughly and spin dry. Peel onions and dice. Heat oil in a large saucepan. Sauté onions until translucent. Add spinach, then cover and cook about 8 minutes. Season with salt, pepper, nutmeg and curry.
Heat salted water in a wide, shallow pot and bring to a boil, then add a dash of vinegar. Crack open eggs one at a time into small cups. Slide eggs from cup carefully into boiling water. Use a spoon to gently push egg whites closer to yolk. When poaching multiple eggs, leave some space between each egg. Cover and poach eggs for 3-4 minutes.
Carefully lift eggs from water with a slotted spoon, then briefly drain on paper towels. Serve poached eggs with spinach and pepper sauce.
