Iceberg Lettuce with Spicy Rum Eggs
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium sized eggs
- 6 Tbsps Rum
- 500 milliliters Red wine vinegar
- 2 tsps salt
- 2 Tbsps sugar
- 1 tsp peppercorns
- 1 red chili pepper
- 1 bunch thyme
- 4 Tbsps olive oil
- 1 small Iceberg lettuce
- Chives
Preparation steps
1.
Cook the eggs for 6-7 minutes until semi-solid. Rinse cold and peel.
Combine the rum, vinegar, salt, sugar and peppercorns in a saucepan.
Rinse the chile pepper and thyme and add to the broth. Simmer for 5-10 minutes. Stir in the olive oil and pour over the eggs. Leave to marinate for at least 6 hours.
2.
Rinse and trim the iceberg lettuce, shake dry and finely chop. Rinse the chives, shake dry and cut into rolls.
3.
Remove the eggs and the thyme from the marinade. Pour the marinade through a sieve and then let it boil for 10 minutes.
Arrange the eggs with the thyme and iceberg lettuce. Shower the salad with chives and serve drizzled with the marinade.
