Simple Eggs with Butter and Chives
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 28.9 μg | (64 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 456 mg | (11 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 469 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 1.333 cups hot vegetable stock
- 2 Tbsps tomato puree
- 2 Tbsps Crème fraiche
- ½ bunch Chives (finely chopped)
- salt
- peppers
- 4 large eggs
Preparation steps
1.
Heat the butter in a pan and when melted, whisk in the flour to make a paste.
2.
Pour in the stock and whisk until smooth and thickened, then leave to cook very gently for 10 minutes.
3.
Stir in the tomato puree, crème fraiche and chives and season. Keep warm.
4.
Poach the eggs in boiling water for about 3 minutes for a runny yolk. Remove to kitchen paper and leave to drain.
5.
Spoon the sauce over the eggs to serve.
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