French Toast with Meat Filling (Povesen)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- salt
- 4 Tomatoes
- freshly ground peppers
- 4 Tbsps White vinegar
- 6 Tbsps olive oil
- 2 shallots
- 1 garlic clove
- 400 grams Beef (Loin or fillet)
- 2 eggs
- 100 milliliters milk
- 2 Tbsps Mountain cheese
- Nutmeg
- 8 slices Toast (crust removed)
- clarified butter (for cooking)
- parsley (for garnish)
Preparation steps
Rinse the leeks well, trim, cut in half lengthwise and cut into 6 cm (approximately 2 1/2 inches) long pieces. Blanch in boiling salted water, rinse and allow to drain for 3-4 minutes. Rinse the tomatoes, remove the stalks and cut into eighths. Season the vegetables with salt and pepper, drizzle with vinegar and 4 tablespoons olive oil and arrange on plates.
Peel the shallots and garlic and finely chop. Rinse the meat, pat dry, then cut finely in thin slices. Sauté together with the shallots and garlic in the remaining oil for 2-3 minutes. Remove from heat, mix in the parsley and season with salt and pepper. Allow to cool slightly.
Beat the eggs with the milk and the cheese and season with salt and nutmeg. Spread the meat filling on four slices of toast and top each with a second slice. Gently pull through the milk and bake in hot butter until golden brown, 2-3 minutes on each side. Turn gently so that the stuffing does not fall out.
Remove the Povesen and cut diagonally into quarters. To serve, arrange on the salad and garnish with parsley.
