Roast Quail with Egg

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Roast Quail with Egg
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
726
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie726 kcal(35 %)
Protein58.17 g(59 %)
Fat44.3 g(38 %)
Carbohydrates19.87 g(13 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A231.75 mg(28,969 %)
Vitamin D0.58 μg(3 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂0.82 mg(75 %)
Niacin20.09 mg(167 %)
Vitamin B₆1.42 mg(101 %)
Folate19.86 μg(7 %)
Pantothenic acid0.17 mg(3 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C5.73 mg(6 %)
Potassium504.22 mg(13 %)
Calcium80.71 mg(8 %)
Magnesium51.25 mg(17 %)
Iron11.49 mg(77 %)
Zinc7.17 mg(90 %)
Saturated fatty acids13.91 g
Cholesterol286.7 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 slices
Butter (For brushing)
½
4
freshly ground Pepper
1 tablespoon
2 tablespoons
4

Preparation steps

1.

From the bread, cut out four hearts, spread with butter and sprinkle with cress.

2.

Season quail breasts with salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pan and cook quail breasts on each side for 2-3 minutes or until golden brown. Heat 1 tablespoon of butter in a small pan and fry quail eggs. Serve quail breasts cut in half with an egg and heart shaped bread piece.