Poached Eggs with Cucumber and Cress Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 394 mg | (10 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 bunch scallions
- 6 Tbsps vegetable oil
- 125 milliliters instant Vegetable broth
- 3 Tbsps Fruit Vinegar
- 60 grams Pickled cucumber
- 1 tsp medium hot Mustard
- 1 Tbsp Caper
- salt
- freshly ground pepper
- 1 pinch sugar
- 2 bunches Cress
- 1 splash Vinegar
- 8 very fresh, medium-sized eggs
Preparation steps
Rinse scallions, wipe dry and cut into thin rings. Heat oil in a pan and sauté scallions for about 2 minutes. Deglaze pan with broth and vinegar. Place mixture in a bowl.
Rinse cucumber, pat dry and cut lengthwise, then finely dice. Stir cucumber, mustard and capers into scallion mixture. Season with salt, pepper and sugar. With kitchen shears, cut cress from 1 box and add to mixture.
Heat salted water in a wide, shallow pot, bring to a boil and add a dash of vinegar. Crack open eggs one at a time and slide 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 over medium heat for 5-6 minutes. Carefully lift eggs from water with a slotted spoon, then briefly drain on paper towels. Cut cress from remaining box. Place eggs on plate and top with cress vinaigrette. Garnish with remaining cress. Serve immediately.
