Scrambled Eggs and Caviar
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
194
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Quail egg
- 1 slice Toast
- 2 Tbsps butter
- 2 Tbsps Whipped cream
- 2 Tbsps finely chopped Fresh herbs (such as, chives, chervil)
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 4 Tbsps rainbow trout Caviar
- Fresh herbs (for garnish)
Preparation steps
1.
Cut off the top third of the egg shells carefully (preferably with a serrated knife) and empty the contents into a bowl. Trim the edges of the egg shells (remove splinters) and rinse out.
Cut out 4 circles, each about 3 cm diameter (approximately 1 1/4 inches), from the bread and fry until golden brown in some butter. Drain on paper towels.
2.
Combine the cream and the herbs with the eggs and season with salt and pepper. Cook in hot butter, while stirring.
Remove from the pan and spoon half the mixture into the egg shells. Spoon the other half onto the toast circles. Place a dab of crème fraîche on top of each, along with a little trout caviar.
Serve garnished as desired with fresh herbs.
