Spinach with Poached Egg
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 960.5 μg | (1,601 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 417 μg | (139 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 38.4 μg | (85 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,575 mg | (39 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the spinach
- 1 kilogram Spinach
- 2 shallots
- 1 garlic clove
- 20 grams butter
- salt
- For the sauce
- 1 packet light Sauce
- 250 milliliters water
- 1 Tbsp butter
- 2 Tbsps chopped, mixed Fresh herbs (such as, dill, chives, parsley)
- For the eggs
- 5 Tbsps Vinegar
- 6 eggs
- Fresh herbs (for garnish)
Preparation steps
1.
For the spinach, rinse the spinach thoroughly and wilt in a pot while dripping wet. Sauté the chopped shallots and garlic in some butter. Drain the spinach and add to the shallots. Season with salt and cook for about 5 minutes over low heat, while stirring.
2.
For the sauce, boil 250 ml of water (approximately 1 cup) and add the sauce powder. Stir in the butter and chopped herbs and simmer to keep warm.
3.
For the eggs, boil 2 liters of water (approximately 8 cups) with the vinegar. Break the eggs separately into a cup and slide carefully into the water. Cook for about 4 minutes and then lift out with a slotted spoon. Drain well.
Arrange the spinach on plates with the eggs and serve drizzled with the sauce and garnished with herbs.
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