Eggs with Mustard Cream Sauce
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 498 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ bunch parsley
- 4 scallions
- 2 Tbsps butter
- 200 grams Whipped cream
- 150 milliliters milk
- 8 eggs
- 2 Tbsps Dijon mustard
- ½ tsp Curry powder
- 1 tsp cornstarch
- 2 Tbsps Caper
- salt
Preparation steps
1.
Rinse and dry the parsley, then remove the leaves and finely chop. Rinse the scallions, thinly slice, and sauté in butter. Bring the milk and cream to a boil. Cook the eggs for 8-10 minutes in boiling water until hard cooked.
2.
Mix the mustard, curry powder, and cornstarch. Add to the cream, and bring to a boil, stirring often. Mix in the capers, scallions, and chopped parlsey. Season to taste. Remove the eggs from the water, peel, and halve. Place the sauce on a platter, and arrange the eggs on top. Serve with boiled potatoes, if you'd like.
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