Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Poached Eggs and Vegetables
- Ingredients
- 2 carrots
- ¼ Celery root
- 1 stalk Leeks
- 250 grams Spinach
- 1 garlic clove
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
- 4 eggs
- 3 Tbsps Vinegar
- salt
- freshly ground pepper
- Nutmeg
For the vegetables: Rinse and peel the carrots and celery root, and cut into thin strips. Rinse the leek and cut into rings.
Rinse the spinach and drain.
Peel and finely chop the garlic.
Heat the oil in a pot. Add the carrots, celery root and garlic, and cook over medium heat for 4 minutes. Pour in the vegetable stock and bring to a simmer. Add the leeks and simmer over low heat for 5 minutes. Season with salt, pepper and nutmeg to taste.
For the poached eggs: Bring 1 liter (approximately 4 cups) of water and the vinegar to a boil in a saucepan. Break each egg into a cup, and gently slide into the water. Cook for 4 minutes. Remove with a slotted spoon.
For serving: Stir the spinach into the vegetables. Season the vegetables with salt and pepper to taste. Serve the vegetables on plates with the poached eggs. Season the eggs with pepper to taste.
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |