Poached Eggs and Fried Potatoes with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams new, small potatoes
- 3 Tbsps White vinegar
- salt
- 4 eggs
- 80 grams fresh, mixed Fresh herbs (Roughly equal borage, chervil, sorrel, burnet, parsley, dill)
- 250 grams sour Whipped cream
- freshly ground peppers
- 2 Tbsps butter
- fresh Fresh herbs (for garnish)
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
In a skillet, bring 1 liter (approximately 1 quart) of water to a boil The water should be about 8 cm deep (approximately 3-inches) in the pan. Add the wine vinegar and 1 teaspoon salt and reduce the water to a gentle simmer. Crack each egg into a bowl and one at a time, slide the eggs into the simmering water. Poach the eggs until the whites are set, about 4 minutes. Remove the eggs with a slotted spoon and drain on a paper-towel-lined plate.
Rinse the herbs, shake dry, pluck and finely chop. Transfer to a small bowl with the sour cream and season with salt and pepper.
Drain the potatoes. Heat the butter in a skillet, add the potatoes and cooked until heated through. Serve the potatoes with the poached eggs and the sauce and garnish with fresh herbs.
