Baked Potatoes with Caviar and Egg Cream Sauce
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 309 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Predominantly waxy potatoes (each 200 grams) (approximately 7 ounces)
- 2 medium egg yolks
- 4 Tbsps white wine
- salt
- freshly ground pepper
- 100 grams butter
- 100 grams Crème fraiche
- 1 bunch Chives
- 100 grams Caviar
Preparation steps
1.
For the baked potatoes: Scrub the potatoes thoroughly, wrap in foil and bake in a preheated oven at 200°C (approximately 400°F) for 45-50 minutes.
2.
For the sauce: Whisk the egg yolks and white wine in a metal bowl and season with salt and pepper. Set over a hot water bath and whisk until foamy. Gradually whisk in the chopped butter then stir in the crème fraîche and season with salt and pepper.
3.
To serve: Rinse the chives, trim shake dry and thinly slice. Unwrap the potatoes from the foil and let cool slightly. Top with the sauce, caviar and chives.
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