Toasts with Ham, Poached Eggs and Cheese
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 193 mg | (5 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps White vinegar
- 4 eggs
- 4 slices Toast
- 4 slices ham
- 4 slices Cheese (such as young Gouda)
- freshly ground peppers
- pink peppercorns
- 8 black Olives (pitted)
- Chervil
Preparation steps
1.
Preheat the oven to 220 ° C top heat.
2.
Boil about 1 liter (approximately 4 cups) of water, add vinegar and remove from heat. Break eggs, one by one, into a cup and gently slide into vinegar water. Poach for 4-5 minutes (water should not be boiling!).
3.
Toast bread in preheated oven at 220°C (approximately 425°F) until golden brown on both sides. Top each slice with ham slice and a poached egg. Top with cheese and return to oven for about 3-4 minutes. Season with freshly ground pepper and pink pepper. Serve garnished with olives and parsley.
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