Eggs in Horseradish Sauce with Beets
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 39 min.
Ready in
Calories:
281
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 1 red Bell pepper
- 250 grams Beets
- salt
- 1 handful Sprout (such as radish sprouts)
- 2 scallions
- 1 organic lemon
- 200 grams Whipped cream
- 2 Tbsps freshly chopped Dill
- 1 Tbsp freshly grated Horseradish
- 1 pinch sugar
- cayenne pepper
Preparation steps
1.
Hard boil the eggs in boiling water, take off from the water, peel and cut into halves.
2.
Rinse the bell pepper, cut in half, trim and chop very finely. Peel the beets and dice. Blanch in salted water for about 4 minutes. Drain, rinse with cold water, and drain again.
Rinse the sprouts and drain well. Rinse, trim and cut the scallions into rings. Rinse the lemon in hot water and pat dry. Grate the zest and squeeze the juice from the lemon.
For the horseradish sauce, mix the lemon zest with lemon juice, sour cream, dill, horseradish and sugar. Season with salt and cayenne pepper. Mix the bell pepper, beets, sprouts and scallions into the sauce and pour into a large, deep dish. Place the eggs over it.
3.
Season with salt and pepper, and serve.
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