Soft Eggs
Soft Eggs - Down to earth and simply good! Instead of bacon, herbs and lemon provide flavor
Healthy, because
Even smarter
Nutritional values
It is a true "slim diet" which also provides half of your daily requirement of vitamin C and a third of zinc. Both keep the immune system on its toes. The water-soluble vitamin also has a positive effect on cholesterol levels, improves iron absorption in the body and promotes hormone production in the thyroid gland.
If there are no fresh string beans at the moment, then the whole thing will be just as tasty with deep-frozen string beans (add without defrosting).
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 242 mg |
Ingredients
- Ingredients
- 1 pc Savoy cabbage (about 250 grams)
- 9 ozs wide Romano bean
- 1 lemon
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bunch scallions (about 100 grams)
- 2 tsps olive oil
- ¾ cup Vegetable broth
- 2 eggs
- salt
- peppers
- 1 small piece Parmesan (about 10 grams)
Kitchen utensils
Preparation steps
Divide cabbage into individual leaves. Rinse the leaves, trim and cut into long, very thin strips.
Rinse beans, trim and cut diagonally into long, thin strips.
Rinse lemon in hot water and wipe dry. Peel about 1/4 of the lemon with a vegetable peeler thinly, cut the lemon peel into very fine strips (save remaining lemon for another use).
Rinse rosemary and thyme and shake dry. Pluck leaves. Rinse scallions, trim, cut in half lengthwise and cut into about 10 cm (approximately 4-inch) long pieces.
Heat the olive oil. Add cabbage and beans and sauté. Add vegetable broth, rosemary and thyme leaves and half of the strips of lemon zest, cover and cook for 12 minutes at low heat.
Add scallion pieces to cabbage and beans, cover and cook over low heat 10 minutes.
Meanwhile, pierce eggs, lower into boiling water with a tablespoon and boil until soft cooked, about 6 minutes. Rinse in cold water and peel.
Season cabbage and beans to taste with salt and pepper and arrange on a plate. Halve eggs lengthwise and place on top. Grate or shave Parmesan over eggs and sprinkle with remaining lemon zest strips.
