Stuffed Eggs with Chanterelles, Peppers, Ham and Cress
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
127
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 174 mg | (4 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 12 eggs
- 1 yellow Bell pepper
- 6 slices ham
- 3 Radish
- 100 grams Chanterelle
- 1 Tbsp butter
- 2 Tbsps Mayonnaise
- Sea salt
- colorful peppercorns (coarsely crushed)
- Cress (for serving)
Preparation steps
1.
Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Cut off the top 1/4 of the egg and scoop out the yolk halfway. Spoon a dollop of mayonnaise on top.
2.
Rinse and halve the peppers, remove the seeds and white ribs and cut crosswise into thin strips.
3.
Halve each slice of ham and roll up into rolls.
4.
Rinse radishes, cut in half and thinly slice.
5.
Clean chanterelles well and cut into small pieces. Heat the butter in a skillet and sauté the mushrooms until tender. Season with sea salt.
6.
Then fill the eggs decoratively with the ham, peppers, radishes and chanterelles and sprinkle with sea salt and mixed pepper and serve on cress.
