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Spinach Salad with Soft-Boiled Eggs and Sesame Seeds
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
267
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 254.7 μg | (425 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Baby spinach
- 1 small onion
- 2 slices Ciabatta
- 1 tsp butter
- 4 eggs
- 2 Tbsps Sesame seeds
- 3 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 4 Tbsps Canola oil
- salt
- 1 pinch sugar
- peppers
Preparation steps
1.
Rinse spinach and gently shake dry. Peel onion and cut into thin rings. Cut ciabatta into cubes. In a pan, fry ciabatta in butter until golden-brown. Transfer to paper towels to drain. Cook eggs until soft-boiled. Toast sesame seeds in a dry frying pan until fragrant and golden. Divide spinach and onion rings among plates, drizzle with dressing and sprinkle with croutons. Carefully peel eggs and place on salads. Sprinkle with sesame seeds and serve immediately.
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