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Recipe by
Poached eggs with onion are a tasty and versatile side dish. The eggs are cooked in hot water and served on a bed of lightly sautéed spring onion. The soft texture of the eggs pairs perfectly with the sweet and slightly tangy flavor of the onions. To complete the dish, sautéed mushrooms and a light cream sauce are added. The crispy bread croutons complete this delicacy.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Slice the onions and put them to cook in water
Step 2 of 5: Once cooked, reduce them to a kind of purée
Step 3 of 5: Meanwhile clean the mushrooms and cook them in salted water
Step 4 of 5: Combine the mushrooms and onions and cover them with liquid cream and the beaten egg
Step 5 of 5: Pour this sauce over the poached eggs, garnishing them with the bread croutons
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving203 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 626 kJ150 kcal | 308 kJ74 kcal |
| Fat | 8.73 g | 4.3 g |
| of which saturated fatty acids | 3.47 g | 1.71 g |
| Carbohydrates | 8.04 g | 3.96 g |
| of which sugars | 7.84 g | 3.86 g |
| Fibre | 1.42 g | 0.7 g |
| Protein | 9.5 g | 4.68 g |
| Salt | 0.26 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
