Salmon Toast with Poached Eggs and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 100.3 μg | (167 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 352 mg | (9 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 100 grams Spinach
- 1 tsp butter
- salt
- freshly ground white peppers
- freshly grated Nutmeg
- 4 slices Toast
- 4 eggs
- 50 milliliters Wine vinegar
- 4 slices Smoked salmon
- 2 tsps Salmon caviar
- 1 Tbsp freshly chopped Dill
Preparation steps
Rinse the spinach and remove the hard stems. Heat the butter in a skillet and saute spinach until tender. Season with salt, pepper and nutmeg. In a grill pan, toast the bread on both sides.
Crack each egg into a small bowl or cup. In a large skillet heat 1 liter (approximately 1-quart of water with the wine vinegar until just below boiling. One by one, slide the eggs into the water and with a spoon, pull the egg whites over the yolks. Ideally, the yolk should be completely surrounded by the egg white. Poach until the egg white is firm and the yolk is still soft, about 4 minutes. Lift out with a slotted and drain on paper towels or a kitchen towel.
Serve the salmon with the spinach on toasted bread topped with the poached eggs. Serve garnished with caviar and dill.
