Poached Eggs with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 71.7 μg | (120 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 430 mg | (11 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the eggs
- 1 shallot
- 50 grams button Mushroom
- 2 sprigs thyme
- 150 milliliters Red wine
- 100 milliliters Port wine
- 80 grams cold butter
- salt
- peppers
- 1 pinch sugar
- 3 Tbsps Red wine vinegar
- 4 eggs
- For the sauce
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 1 handful Spinach
- 1 handful Chervil
- 1 handful Watercress
- 1 Tbsp Pastry flour
- 100 milliliters milk
- 150 milliliters Whipped cream
- salt
Preparation steps
Peel shallot and chop finely. Clean mushrooms and cut into slices. Mix with thyme, red wine and port wine and simmer until sauce thickens. Strain through a fine sieve into a saucepan and stir over low heat and add cold butter pieces. Season with salt, pepper and sugar.
For the eggs, boil about 1 liter (approximately 4 cups) water and vinegar and reduce heat. Break each egg into a cup and slide carefully into hot vinegar water. Poach 4-5 minutes and do not allow water to boil.
For the green sauce, peel shallot and garlic and dice finely and sauté in hot butter in a saucepan until translucent. Rinse spinach, chervil and cress, shake dry and coarsely chop and add to pan. Sprinkle flour over pan and stir and add milk and cream and immer for about 5 minutes and stir often. Puree sauce with an immersion blender until creamy. If needed, simmer and add more cream. Season with salt.
Spread green sauce on warmed plates. Lift eggs with a slotted spoon from water and arrange on plate. Drizzle with red wine sauce. Serve with more red wine sauce, as needed.
