Green Salad with Poached Egg and Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 89.2 μg | (149 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams mixed Lettuce (such as iceberg lettuce, Romaine lettuce, oak leaf, lamb's lettuce and/or arugula)
- 2 Tbsps scallions
- 5 Tbsps White vinegar
- salt
- 1 pinch sugar
- 5 Tbsps Corn oil
- 100 grams Whole Grain Toast
- 2 garlic cloves
- 4 eggs
Preparation steps
Rinse lettuce leaves, trim and spin dry. Tear larger leaves into bite-size pieces.
Mix 2 tablespoons of vinegar in a bowl with sugar, gradually add 4 tablespoons oil while stirring and season with salt.
In a wide pot, boil water with 1 tablespoon salt and remaining vinegar. Cut bread slices into cubes. Peel garlic.
Break eggs into individual cups. Then gently slip eggs in succession into the pot of boiling water. Carefully spoon egg whites around yolk so that each egg yolk is entirely surrounded by egg white. Let rest in hot, not boiling water for 4 minutes.
Heat remaining oil in a pan, add bread cubes and fry over medium heat. Peel garlic and squeeze through a press into the pan, mix well and lightly season with salt.
To serve, arrange lettuce leaves on four plates and drizzle with salad dressing. Remove eggs with a slotted spoon from the pot, place 1 egg on each salad and sprinkle with chives and croutons.
