Savory Egg Custard with Vegetables

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Savory Egg Custard with Vegetables
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
570
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie570 cal.(27 %)
Protein36 g(37 %)
Fat42 g(36 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A1.4 mg(175 %)
Vitamin D4.5 μg(23 %)
Vitamin E3.9 mg(33 %)
Vitamin K44 μg(73 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂1 mg(91 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.3 mg(21 %)
Folate136 μg(45 %)
Pantothenic acid3.2 mg(53 %)
Biotin42.7 μg(95 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C11 mg(12 %)
Potassium716 mg(18 %)
Calcium857 mg(86 %)
Magnesium65 mg(22 %)
Iron3.5 mg(23 %)
Iodine50 μg(25 %)
Zinc5.4 mg(68 %)
Saturated fatty acids21.7 g
Uric acid54 mg
Cholesterol662 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
½ l milk
200 grams Mountain cheese
8 eggs
salt
freshly ground peppers
Nutmeg
butter (for the baking dish)
1 carrot
200 grams Celery
½ l Vegetable broth
2 Tbsps chopped parsley
50 milliliters milk
2 Tbsps Sour cream
2 egg yolks
1 Tbsp butter
How healthy are the main ingredients?
Mountain cheeseCelerySour creamparsleyeggsalt

Preparation steps

1.

Preheat the oven to 140°C (approximately 275°F). Butter a baking dish. Bring a large pot of water to a boil.

In a bowl, whisk together 0.5 liter (approximately 2 cups) of the milk, the eggs, cheese and a little salt, pepper and nutmeg. Pour the egg mixture into the baking dish and set the dish in a larger baking dish. Pour boiling water to come halfway up the sides of the pan and bake the custard until set, about 30 minutes.

2.

Peel the carrot and celery peel and cut into very thin strips. In a saucepan, bring the vegetable broth to a boil, add the vegetables and blanch until crisp-tender, drain well reserving the cooking liquid.

3.

Pour 200 ml (approximately 1 cup) hot vegetable broth into a saucepan, whisk in the remaining 50 ml (approximately 1/4 cup) milk and egg yolks, and cook over low heat, whisking all the while until the sauce is creamy (do not boil!). Stir in the sour cream and season with salt, pepper and nutmeg.

4.

Slice the egg custard. Heat the butter in a skillet, add the vegetable strips, toss to coat and place on the egg custard. Spoon the sauce over, sprinkle with parsley and serve.