Poached Eggs with Vegetables and Red Wine Sauce
(Percentage of daily recommendation)
|Calorie||355 kcal||(17 %)|
|Protein||10.59 g||(11 %)|
|Fat||12.03 g||(10 %)|
|Carbohydrates||36.41 g||(24 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.44 g||(11 %)|
|Vitamin A||852 mg||(106,500 %)|
|Vitamin D||1.76 μg||(9 %)|
|Vitamin E||5.03 mg||(42 %)|
|Vitamin B₁||0.22 mg||(22 %)|
|Vitamin B₂||0.38 mg||(35 %)|
|Niacin||2.28 mg||(19 %)|
|Vitamin B₆||0.27 mg||(19 %)|
|Folate||88.68 μg||(30 %)|
|Pantothenic acid||0.49 mg||(8 %)|
|Biotin||0.6 μg||(1 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||12.7 mg||(13 %)|
|Potassium||435.35 mg||(11 %)|
|Calcium||128.11 mg||(13 %)|
|Magnesium||41.56 mg||(14 %)|
|Iron||3.27 mg||(22 %)|
|Iodine||54.56 μg||(27 %)|
|Zinc||0.65 mg||(8 %)|
|Saturated fatty acids||2.12 g|
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.
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.
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.
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.