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Ingredients
Potato and Radish Salad with Poached Eggs
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain and peel. Peel and dice the onion. Heat the broth and vinegar in a skillet, add the onion and cook until soft. Cut the potatoes into pieces, transfer to a bowl and pour the broth mixture over, let stand 30 minutes. Rinse, trim and slice the radishes.
Rinse the lettuce and shake dry. Cut the cucumber into small pieces. In a bowl, mix the mustard with the cream, season with salt and pepper. Add the potatoes, radishes and cucumber to the bowl and toss to combine.
In a skillet, bring 1/2 liter (approximately 2 cups) of water and the vinegar to a simmer. Crack each egg into a cup, slide them into the simmering water, and with a spoon, push the egg whites around the yolk. Cook until the whites are set, 4-5 minutes. Mix the lettuce with the potato salad and serve with the poached eggs.
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |