Soft Egg and Sliced Potato with Leaves

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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
243
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie243 cal.(12 %)
Protein11 g(11 %)
Fat10 g(9 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E2 mg(17 %)
Vitamin K61.9 μg(103 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.3 mg(21 %)
Folate87 μg(29 %)
Pantothenic acid1.6 mg(27 %)
Biotin15 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C59 mg(62 %)
Potassium871 mg(22 %)
Calcium85 mg(9 %)
Magnesium51 mg(17 %)
Iron2.9 mg(19 %)
Iodine11 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.3 g
Uric acid40 mg
Cholesterol218 mg
Complete sugar4 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
4 cups small, waxy potatoes (peeled)
4 medium eggs
2 Tbsps olive oil
2 Tbsps flat-leaf parsley (finely chopped)
1 cup salad Radish (roughly sliced)
3 cups Arugula
salt
freshly ground Black pepper
How healthy are the main ingredients?
potatoRadishArugulaolive oilparsleyegg
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Preparation steps

1.
Cook the potatoes in a large saucepan of salted, boiling water for 14 - 16 minutes until tender to the point of a knife.
2.
In the meantime, cook the eggs in a saucepan of boiling water for 10 minutes. Drain well and refresh in iced water.
3.
Drain the potatoes and refresh them in iced water. Once cool enough to handle, slice thinly and toss with the olive oil, chopped parsley, and seasoning.
4.
Peel the eggs and chop them, adding them to the potatoes along with the radishes and rocket. Stir well and toss to combine.
5.
Season to taste before serving on plates.
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