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Poached Eggs with Spinach

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Poached Eggs with Spinach
Difficulty:
moderate
Difficulty
Preparation:
5 min.
Preparation
ready in 9 min.
Ready in
Calories:
238
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie238 kcal(11 %)
Protein18.04 g(18 %)
Fat10.92 g(9 %)
Carbohydrates9.32 g(6 %)
Sugar added0 g(0 %)
Roughage1.42 g(5 %)
Vitamin A1,004.22 mg(125,528 %)
Vitamin D5.33 μg(27 %)
Vitamin E14.64 mg(122 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.82 mg(75 %)
Niacin0.88 mg(7 %)
Vitamin B₆0.13 mg(9 %)
Folate231.59 μg(77 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.06 μg(0 %)
Vitamin B₁₂3.33 μg(111 %)
Vitamin C18.09 mg(19 %)
Potassium405.22 mg(10 %)
Calcium74.82 mg(7 %)
Magnesium55.79 mg(19 %)
Iron2.04 mg(14 %)
Iodine161.29 μg(81 %)
Zinc0.37 mg(5 %)
Saturated fatty acids2.71 g
Cholesterol466.67 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
50 milliliters
1 handful
baby Spinach
freshly ground Pepper

Preparation steps

1.

Break each egg into a small bowl or a cup. 

2.

Bring the vinegar and 1 liter (approximately 1 quart) of water to a simmer in a small pot. Slide each egg into the water carefully. Swirl the the water around each egg to ensure that the egg white fully coats the yolk uniformly. 

3.

Cook the eggs for 4 minutes, until the egg white is firm and the yolk is still soft. Carefully lift the eggs from the water with a skimmer, and place on a bed of the spinach. 

4.

Season to taste with salt and pepper, and serve.