Gourmet Egg and Green Leaf Loaf
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1056
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,056 cal. | (50 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 733.6 μg | (1,223 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 415 μg | (138 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 78.3 μg | (174 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,816 mg | (45 %) | ||
| Calcium | 792 mg | (79 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 12.1 mg | (81 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 42.2 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 1,038 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
Preparation steps
1.
Blanch the spinach and cress in boiling, salted water for a few minutes. Drain, wring out, and chop. Place in a blender with the cream and purée.
2.
Fry the onion in hot butter. Stir in the flour and add the milk. Simmer for around 10 minutes until thick. Remove form the heat and leave to cool slightly. Stir in the eggs and then set aside 5-6 tbsp of the mixture. Stir in the spinach-cress mixture and season with salt, ground black pepper and nutmeg.
3.
Preheat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and grease a terrine dish.
4.
Place half the spinach mixture into the terrine and place the quail's eggs on top. Cover with the remaining spinach mixture and top with the white cream. Cover the terrine dish (with a lid or aluminium foil) and place in a deep baking tray. Fill the tray with hot water so that it comes halfway up the terrine dish.
5.
Bake in the oven for 1 - 1 1/4 hours. Leave to cool, remove from the dish and serve sliced, garnished with cress.
