Potatoes with Eggs and Mustard Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
900
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 900 cal. | (43 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 40.3 μg | (90 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 35.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 577 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the eggs
- 8 eggs
- For the potatoes
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- ½ l Whipped cream
- ½ l milk
- 2 Tbsps grainy Mustard
- 2 Tbsps Red peppercorns (coarsely crushed)
- 700 grams waxy potatoes
- 200 grams Frozen pea
- 1 Tbsp butter
- salt
- freshly ground peppers
- Tarragon
Preparation steps
1.
For the potatoes: peel potatoes and quarter lengthwise, cook in salted water for about 25 minutes.
2.
For the eggs: put eggs in cold water, bring to a boil, remove from heat and let stand for about 20 minutes. Peel.
3.
Heat butter in a pan and add flour, saute briefly, whisking. Add cream and milk, whisking, and bring to a boil, simmer for 15 minutes. Add mustard and peppercorns.
4.
Cook peas in salted boiling water with butter for about 4 minutes. Drain.
5.
Halve eggs, if necessary, and arrange with potatoes, peas and sauce on plates. Garnish with tarragon leaves and serve.
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