Poached Eggs with Funghi and Bacon Fricasse

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Poached Eggs with Funghi and Bacon Fricasse
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
223
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie223 kcal(11 %)
Protein12.47 g(13 %)
Fat16.62 g(14 %)
Carbohydrates4.7 g(3 %)
Sugar added0 g(0 %)
Roughage0.65 g(2 %)
Vitamin A170.5 mg(21,313 %)
Vitamin D2.22 μg(11 %)
Vitamin E5.16 mg(43 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.76 mg(69 %)
Niacin6.67 mg(56 %)
Vitamin B₆0.19 mg(14 %)
Folate67.66 μg(23 %)
Pantothenic acid1.64 mg(27 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C2.48 mg(3 %)
Potassium508.34 mg(13 %)
Calcium22.74 mg(2 %)
Magnesium13.76 mg(5 %)
Iron0.64 mg(4 %)
Iodine60 μg(30 %)
Zinc1.46 mg(18 %)
Saturated fatty acids5.21 g
Cholesterol195.79 mg

Ingredients

for
6
Ingredients
1 ⅔ cups Bacon (chopped)
6 ⅔ cups Mushrooms (frozen wild)
6 large eggs
2 tablespoons white wine vinegar
3 tablespoons flat-leaf parsley (finely chopped)
1 handful Arugula
How healthy are the main ingredients?
MushroomArugulaparsleyegg

Preparation steps

1.
Fry the bacon in an ungreased non-stick pan and then add the mushrooms and cook them over a hot flame until all their juices have evaporated. Lower the heat and cook for 3 to 5 minutes until they begin to brown a little; season with pepper and cover. Take off the heat and place to one side.
2.
Fill a large pan with water and the white vinegar and bring to the boil until it bubbles vigorously. Using a straining spoon, gently place the eggs in the bottom of the pan and cook for 5 minutes. When the cooking time is up, immerse them in a basin of iced water and carefully peel them.
3.
Add the finely chopped parsley to the fried mushrooms and reheat them for 1 minute over a medium/high heat, frying them briskly.
4.
Arrange a few rocket leaves on each plate, add the fried mushrooms and place a peeled egg on each plate. Cut the eggs in two and grind a little pepper over the top when you are ready to serve.
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