Poached Eggs with Vegetables and Red Wine Sauce

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Poached Eggs with Vegetables and Red Wine Sauce
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
355
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie355 kcal(17 %)
Protein10.59 g(11 %)
Fat12.03 g(10 %)
Carbohydrates36.41 g(24 %)
Sugar added0 g(0 %)
Roughage3.44 g(11 %)
Vitamin A852 mg(106,500 %)
Vitamin D1.76 μg(9 %)
Vitamin E5.03 mg(42 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.38 mg(35 %)
Niacin2.28 mg(19 %)
Vitamin B₆0.27 mg(19 %)
Folate88.68 μg(30 %)
Pantothenic acid0.49 mg(8 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C12.7 mg(13 %)
Potassium435.35 mg(11 %)
Calcium128.11 mg(13 %)
Magnesium41.56 mg(14 %)
Iron3.27 mg(22 %)
Iodine54.56 μg(27 %)
Zinc0.65 mg(8 %)
Saturated fatty acids2.12 g
Cholesterol154 mg

Ingredients

for
4
Ingredients
2
2
300 grams
1 stalk
2 tablespoons
1
2
300 milliliters
400 milliliters
4
50 milliliters
4 slices
Basil (for garnish)

Preparation steps

1.

For the vegetables, peel the garlic cloves and chop finely. Rinse and peel the carrots and cut into sticks. Peel and dice the celery. Cut the leek lengthwise, rinse, trim and cut into rings.

2.

Heat the oil in a saucepan and sauté the garlic and vegetables. Add the bay leaf and the cloves and deglaze with the red wine. Boil for about 10 minutes over high heat and then pour in the broth. Continue cooking for another 10 minutes.

3.

For the poached eggs, break open each egg into a small bowl or cup. Add the vinegar to 1 liter of water (approximately 4 cups) and bring almost to a boil. Slide each egg carefully into the water and use a tablespoon to bring them into a round shape. Ideally, the yolk should be completely surrounded by the white. Poach for about 4 minutes.

4.

Season the vegetables with salt and pepper and transfer to plates. Place a poached egg on top and season with salt and pepper.

Serve garnished with basil and with white bread if desired.