Poached Eggs
with mustard sauce
(0 votes)
(0 votes)
Health Score:
47 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 476 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters Vegetable broth (granulated instant)
- 100 milliliters white wine
- 150 grams Crème fraiche
- 3 Tbsps Mustard (extra spicy)
- salt
- peppers
- 1 pinch sugar
- 5 Tbsps White vinegar
- 8 eggs
- 2 Tbsps scallions
Preparation steps
1.
For the sauce, heat the butter, add the flour and sauté while stirring. Deglaze with the broth and the white wine, stirring constantly to create a creamy sauce. Add the crème fraîche and the mustard and season the sauce with salt, pepper, sugar and 1 tablespoon of white wine vinegar.
2.
For the poached eggs, bring about 2 liters of water (approximately 8 1/2 cups) to a boil along with 4 tablespoons of vinegar. Carefully break the eggs into a ladle and slowly slide them into the vinegar water. When the eggs are set, lift from the water with a skimmer and drain.
Transfer to plates and serve drizzled with the mustard sauce and showered with chives.
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