Poached Eggs with Spinach
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
5 min.
Preparation
ready in 9 min.
Ready in
Calories:
80
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
