Salad with Bacon, Egg and Parmesan
(2 votes)
(2 votes)
Salad with Bacon, Egg and Parmesan - Delicate eggs harmonize perfectly with savory bacon.
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 ozs lamb's lettuce (mache)
- 7 ozs Arugula
- 1 pc Bacon (sliced)
- 4 slices day old white bread
- 4 Tbsps olive oil
- salt
- peppers
- 4 eggs
- 2 Tbsps balsamic vinegar
- 1 oz Parmesan (whole)
Preparation steps
1.
Rinse lettuce and arugula and spin dry.
2.
Cut bacon into pieces. In a frying pan, fry bacon until crisp. Remove from pan.
3.
Cut bread into cubes. Heat 1 tablespoon olive oil in a frying pan over medium heat. Add bread cubes and fry until golden-brown. Season with salt and pepper.
4.
Cook eggs in boiling water, about 4 minutes. Rinse with cold water and peel.
5.
Whisk remaining oil with balsamic vinegar. Season with salt and pepper. Toss lettuce and arugula with dressing and divide among 4 plates. Top with bacon, egg and bread cubes. Shave Parmesan and sprinkle on top of salads.
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