Braised Vegetables with Fried Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 246.5 μg | (411 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 35.2 μg | (78 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,719 mg | (43 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 300 grams small, waxy potatoes
- salt
- 200 grams white Asparagus
- sugar
- 3 carrots
- 2 Kohlrabi
- 3 garlic cloves
- 200 grams fresh button Mushroom
- 4 sprigs thyme
- 200 grams fresh Spinach
- 30 grams clarified butter
- 2 Tbsps breadcrumbs
- freshly groundd peppers
- 20 grams butter
- 2 Tbsps vegetable oil
- 4 eggs
Preparation steps
Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain and run under cold water. Peel and let cool. Peel the asparagus, cut off the woody ends and simmer in a pot of boiling salted water with a pinch of sugar until tender, 10-15 minutes. Drain, rinse under cold water and drain well. The carrots and kohlrabi peel, cut the kohlrabi into strips or wedges and slice the carrots 1 cm (approximately 3/8-inch) thick.
Blanch the kohlrabi and carrots in a pot of boiling water with a pinch of salt until crisp-tender, about 2 minutes, drain. Peel the garlic and crush lightly. Clean the mushrooms and cut in half. Rinse the thyme and shake dry. Clean the spinach, rinse and blanch in a pot of boiling salted water for a few seconds, drain, rinse under cold water and squeeze dry. Shape the spinach into small flat rounds. In a pan heat the butter and fry the potatoes for 4-5 minutes, add the carrots, mushrooms, kohlrabi, asparagus and garlic and cook 3-4 minutes, stirring occasionally.
Strip the thyme leaves off the stems and place in a bowl with the bread crumbs, season with salt and pepper and mix. Heat butter in a skillet, add the spinach rounds and saute until lightly browned and piping hot. Heat the oil in a skillet, crack the eggs into the pan, cover and cook until the egg whites are set and the yolks are still slightly runny. Season with salt and pepper. Arrange the vegetables in bowls, top with the spinach and the eggs.
