Potato-Pork Pan with Green Beans and Poached Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 54.7 μg | (91 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,463 mg | (37 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 309 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Peel the potatoes and cut into slices. Peel the onion, cut into half and cut into slices.
Cut the pancetta into strips and dice the pork roast residues into bite-sized pieces.
Heat the clarified butter in a pan and saute the potatoes with the pancetta in it until golden yellow. Add the pork roast residues and onion, and saute for a few minutes. Season with salt and pepper.
Trim and rinse the green beans, and blanch in boiling salted water for 5-7 minutes until al dente. Drain, rinse with cold water, and drain well again. Place the green beans in a shallow baking dish. Season with salt and pepper, and sprinkle the knobs of butter over it. Keep warm in a oven at 50°C (fan: 30°C, gas mark 1) (approximately 120°F).
For poaching the eggs, break each egg into a separate small bowl or cup. Add the vinegar into 1 liter (approximately 5 cups) of water in a small pot and bring to a boil. Slide each egg into the water carefully. Bring in a round shape with a tablespoon. Ideally, the yolk should be completely surrounded by the protein. Poach for about 4 minutes.
Spread the potato-meat mixture on the preheated plates and put the beans over it. Carefully put a poached egg on top and serve sprinkled with marjoram.
