Potatoes with Eggs and Mustard Sauce

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Potatoes with Eggs and Mustard Sauce
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
821
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie821 kcal(39 %)
Protein25.43 g(26 %)
Fat59.5 g(51 %)
Carbohydrates50.44 g(34 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A865.02 mg(108,128 %)
Vitamin D5.96 μg(30 %)
Vitamin E10.3 mg(86 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.93 mg(85 %)
Niacin4.67 mg(39 %)
Vitamin B₆0.38 mg(27 %)
Folate140.64 μg(47 %)
Pantothenic acid0.91 mg(15 %)
Biotin4.42 μg(10 %)
Vitamin B₁₂3.05 μg(102 %)
Vitamin C37.66 mg(40 %)
Potassium1,222 mg(31 %)
Calcium277.99 mg(28 %)
Magnesium64.96 mg(22 %)
Iron2.34 mg(16 %)
Iodine156.54 μg(78 %)
Zinc1.54 mg(19 %)
Saturated fatty acids34.1 g
Cholesterol484.54 mg

Ingredients

for
4
For the eggs
8 eggs
For the potatoes
2 tablespoons butter
2 tablespoons Pastry flour
½ liter Whipped cream
½ liter milk
2 tablespoons grainy Mustard
2 tablespoons Red peppercorns (coarsely crushed)
700 grams waxy potatoes
200 grams Frozen pea
1 tablespoon butter
salt
freshly ground peppers
Tarragon
How healthy are the main ingredients?
potatoWhipped creamMustardeggsaltTarragon

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.