Quail Egg and Bacon Salad

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Quail Egg and Bacon Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
747
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie747 kcal(36 %)
Protein17.02 g(17 %)
Fat68.65 g(59 %)
Carbohydrates17.01 g(11 %)
Sugar added0 g(0 %)
Roughage0.43 g(1 %)
Vitamin A135.35 mg(16,919 %)
Vitamin D0.72 μg(4 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.28 mg(25 %)
Niacin6.52 mg(54 %)
Vitamin B₆0.27 mg(19 %)
Folate34.66 μg(12 %)
Pantothenic acid0.95 mg(16 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C2.01 mg(2 %)
Potassium207.84 mg(5 %)
Calcium29.77 mg(3 %)
Magnesium21.58 mg(7 %)
Iron2.39 mg(16 %)
Zinc1.42 mg(18 %)
Saturated fatty acids16.46 g
Cholesterol284.01 mg
Author of this recipe:

Ingredients

for
4
For the croutons
3 tablespoons
½
Ciabatta (cubed)
For the dressing
6 tablespoons
2 tablespoons
2 teaspoons
Wholegrain Mustard
For the salad
12
12 rashers
cooked Bacon (cut into pieces)
4 handfuls

Preparation steps

1.
For the croutons: heat the oil in a frying pan and fry the bread cubes until crisp and golden. Drain on kitchen paper.
2.
For the dressing: whisk together the olive oil, vinegar and mustard.
3.
Simmer the quail's eggs in boiling water for 2 1/2 minutes. Rinse in cold water to cool.
4.
Toss the bacon and salad leaves with a little dressing. Peel the eggs.
5.
Divide the bacon and leaves between serving plates. Top with the croutons and eggs. Drizzle with the remaining dressing.