Turkey Bake with Egg Filling
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 cups Spinach (leaves)
- 2 small Red pepper
- 1 shallot
- 1 clove garlic cloves
- 3 Tbsps rapeseed oil
- salt
- freshly ground peppers
- Chili powder
- sweet paprika
- 3 hard-boiled eggs
- 35 ozs turkey breasts
- 6 bay leaves
- 1 ⅔ cups Beef stock
- 4 Tbsps Crème fraiche
Preparation steps
1.
Heat the oven to 160°C (140° fan) | 325F | gas 3.
2.
Wash the spinach and pat dry. Blanch in boiling, salted water for approx. 1 minute. Drain then place immediately into iced water. Drain well and finely chop. Wash the peppers, then cut in half and remove the seeds. Cut into thin strips. Peel the shallot and garlic and finely chop. Fry in 1 tablespoon of oil until soft. Remove from the heat and mix together with the spinach. Season with salt, pepper, chilli and sweet paprika. Peel the eggs.
3.
Wash the turkey breasts and pat dry. Cut a pocket into the side of the turkey breast. Fold out on a working surface. Place the spinach, strips of pepper and eggs on the top. Roll the turkey breast together and bind using kitchen twine. Season with salt and pepper. Fry the turkey breast in a roasting pan in the remaining hot oil on all sides. Push the bay leaves under the twine and pour the beef stock into the roasting pan. Roast in the oven for approx 70 minutes. Turn the turkey from time to time and add more stock or water if required.
4.
Remove the roast from the oven. Pour the creme fraiche into the sauce, season with salt, pepper and sweet paprika, cut into slices and serve.
