Pomme Puree and Egg Gratin
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water until tender, 20-25 minutes.
2.
Once cooked, strain and then mash with a potato masher or potato ricer.
3.
Fold in the cream, half the butter and half the Parmesan cheese. Season with salt and pepper.
4.
Grease an ovenproof dish with the rest of the butter. Spoon the mashed potatoes into the dish and spread evenly. Then make three wells in the centre of the dish.
5.
Crack an egg and put one into each of the wells, being careful not the break the yolks.
6.
Mix the breadcrumbs with the remaining Parmesan cheese and sprinkle liberally over the dish.
7.
Preheat the oven to 200°C | 400F | gas 6.
8.
Bake the potatoes and eggs in the middle of the oven for 20-25 minutes (depending on how runny you like your eggs).
9.
Serve with a side salad for a quick and easy meal.
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