Poached Eggs with Vegetables and Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 75.3 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 carrots
- 300 grams Celery root
- 1 stalk Leeks
- 2 Tbsps olive oil
- 1 bay leaf
- 2 cloves
- 300 milliliters dry Red wine
- 400 milliliters Vegetable broth
- 4 eggs
- 50 milliliters Vinegar
- 4 slices white bread
- Basil (for garnish)
Preparation steps
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.
