Potatoes with Eggs and Tarragon-mustard Sauce
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram new potatoes
- 6 eggs
- 1 Tbsp butter
- 1 ½ Tbsps Pastry flour
- 300 milliliters milk
- 100 milliliters Vegetable broth
- salt
- freshly ground pepper
- 2 Tbsps Mustard
- 2 Tbsps finely chopped Tarragon
Preparation steps
1.
Rinse and scrub potatoes thoroughly. Cook potatoes in salted boiling water, about 25 minutes.
2.
Cook eggs in boiling water until yolks are medium-soft, about 7 minutes. Heat butter in a pot. Stir in flour and sauté until slightly darkened. Pour in milk and broth, stirring constantly. Season with salt and pepper, stir in the mustard and season to taste.
3.
Rinse eggs with cold water and peel. Stir tarragon into sauce. Drain potatoes and serve with eggs and tarragon-mustard sauce.
