Smarter Mustard Eggs
Smarter Mustard Eggs - Simple deliciousness with the makings of a favorite dish
Healthy, because
Even smarter
Nutritional values
This vegetarian classic may contain a respectable portion of fat, but the calories are well spent. This is because eggs provide plenty of lecithin in addition to vitamins, minerals and omega-3 fatty acids; spinach contains a lot of folic acid. Both together ensure shiny hair, beautiful skin and strong fingernails, some experts believe.
Because free-range hens eat a lot of greenery, their eggs generally contain more bioactive plant substances than those of animals without a run. It is therefore worth paying attention to quality.
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 475 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 eggs (medium)
- 1 onion
- 2 sprigs Tarragon (may substitute 1 / 2 teaspoons dried tarragon)
- 4 ozs baby Spinach
- 1 Tbsp vegetable oil
- ¾ cup Soy creamer
- 2 Tbsps bold Mustard
- salt
- peppers
- Tabasco sauce
Kitchen utensils
Preparation steps
Pierce eggs, place in boiling water and cook until soft boiled, 6-7 minutes. Peel the onion and chop finely. Rinse tarragon, shake dry, pluck leaves and chop finely. Rinse spinach in cold water and drain well.
Heat oil in a skillet and fry the onions. Stir in soy creamer and bring to a boil.
Add spinach to the sauce and cook for 2 minutes.
Stir in mustard and tarragon and season the sauce with salt, pepper and a few splashes of Tabasco sauce.
Drain eggs and rinse briefly in cold water. Peel eggs and heat in the mustard sauce. Serve alongside mashed potatoes, if desired.
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