Herb Salad with Eggs
Herb Salad with Eggs - Wild herbs bring a special touch to this light, composed salad
Healthy, because
Even smarter
Nutritional values
Herbs are bursting with vitamins, trace elements and minerals. Among other things, the green aroma suppliers contain a lot of vegetable iron, which is absorbed particularly well by the body due to the amount of vitamin C it contains.
If you want to increase the fibre content, wholemeal bread is served with herb salad.
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 244 mg |
Ingredients
- Ingredients
- 7 ozs Fresh herbs (1/2 parsley and chervil, 1/2 dill, sorrel, burnet)
- 4 eggs
- 4 Tbsps White vinegar
- salt
- peppers
- 2 tsps Mustard
- Sweetener (to taste)
- 2 Tbsps Corn oil
- 2 slices Farmhouse bread (about 80 grams)
- 1 Tbsp butter (10 grams)
Kitchen utensils
Preparation steps
Rinse herbs, shake dry and pluck the leaves.
Pierce eggs, place in boiling water and cook until soft cooked, about 7 minutes. Drain the eggs and rinse with cold water.
Season white wine vinegar with salt, pepper and mustard and mix well. Add sweetener to taste. Whisk in oil.
Mix the herb leaves with mustard vinaigrette and divide into portions on plates.
Cut slices of bread in half, spread with butter and fry briefly in a non-stick pan with the buttered side down.
Peel the eggs, cut in half and place on the herb salad. Serve the slices of toasted bread with the salad.
