Eggs with Potatoes and Mustard Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
625
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 37.5 μg | (83 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 662 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- ¼ l Whipped cream
- ¼ l Vegetable broth
- 1 Tbsp finely chopped parsley
- 2 Tbsps Mustard
- 2 Tbsps Caper
- 2 egg yolks
- 2 Tbsps lemon juice
- salt
- peppers
Preparation steps
1.
For the main dish, peel the potatoes and cook in salted water for 25-30 minutes.
2.
Hard-boil the eggs for about 10 minutes.
3.
For the sauce, melt the butter in a saucepan, stir in the flour and sauté briefly. Pour in the vegetable broth and bring to a boil while stirring. Simmer for 5 minutes with occasional stirring and then add the cream. Remove the sauce from the heat. Mix the egg yolk with a little hot sauce, mustard and lemon juice and fold back into the sauce. Mix in the parsley and capers and season with salt and pepper.
4.
Arrange the eggs and potatoes on plates and serve with the mustard and caper sauce.
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