Spinach Salad with Bacon and Quail Eggs

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Spinach Salad with Bacon and Quail Eggs
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
621
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie621 kcal(30 %)
Protein14.83 g(15 %)
Fat59.77 g(52 %)
Carbohydrates5.34 g(4 %)
Sugar added0 g(0 %)
Roughage1.07 g(4 %)
Vitamin A324.8 mg(40,600 %)
Vitamin D0.85 μg(4 %)
Vitamin E9.11 mg(76 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.45 mg(41 %)
Niacin5.61 mg(47 %)
Vitamin B₆0.27 mg(19 %)
Folate78.58 μg(26 %)
Pantothenic acid1.13 mg(19 %)
Biotin1.16 μg(3 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C8.85 mg(9 %)
Potassium391.72 mg(10 %)
Calcium65.77 mg(7 %)
Magnesium35.13 mg(12 %)
Iron3.08 mg(21 %)
Iodine0.5 μg(0 %)
Zinc1.47 mg(18 %)
Saturated fatty acids12.17 g
Cholesterol416.76 mg
Author of this recipe:

Ingredients

for
4
Ingredients
20
4 teaspoons
black Tea
30 grams
8 slices
100 grams
2 handfuls
4 tablespoons
8 tablespoons
red Hawaiian salt

Preparation steps

1.

Place the quail eggs in boiling water and cook for 5 minutes. Remove from the water and peel carefully.

2.

Add the tea to a pot, and cover with 500 ml (approximately 17 ounces) of water. Steep for 10 minutes, then pass through a fine strainer into a saucepan. Heat the tea to 80°C (approximately 175°F). Place the eggs in the tea and poach for 5 minutes. Remove the pan from the heat. Chill the eggs inside the tea overnight in the refrigerator. 

3.

Toast the pine nuts in a dry pan until golden brown. Remove from the pan and let cool. Add the bacon to the pan, and fry until golden brown and crispy. Drain the bacon on paper towels, then break into pieces. 

4.

Rinse and trim the spinach and watercress, then dry thoroughly. Arrange both on plates. Halve the eggs, then place over the salad. Sprinkle with the bacon, and drizzle with the vinegar and oil. Garnish with the Hawaiian salt, and serve.