Scrambled Eggs on Toast with Spinach and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 969 cal. | (46 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 114.8 μg | (191 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 31.9 μg | (71 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 30.9 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 558 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ small onion
- ½ Parchment paper
- 1 green chili pepper
- 1 cooked potato
- 50 grams Spinach
- 150 grams Sausage
- 50 grams cooked ham
- 4 strips Bacon
- 2 Tbsps vegetable oil
- 4 eggs
- salt
- Black pepper
- 4 slices Toast
- 2 Tbsps butter
Preparation steps
Peel the onion and dice. Rinse the pepper, cut in half, remove the seeds, stem and pith and dice. Rinse the pepper, cut in half, remove the seeds, stem and pith and mince.
Peel the potato and cut into cubes. Rinse the spinach, trim, blanch in salted boiling water, drain, rinse under cold water until cool, drain again, squeeze out the excess and chop. Cut the sausage, ham and bacon into small pieces.
Heat the oil and sauté the onion and pepper. Add the sausage and sauté briefly. Add the potatoes, ham, bacon, chile and spinach. Whisk the eggs together, season with salt and pepper and pour over the ingredients. Cook over low heat, stirring constantly, until the eggs scramble. Toast the bread and spread the butter over top. Top with the scrambled eggs and serve immediately.
