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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2022 kcal 101 %
- Fat 90 g 138 %
- Saturated 26 g 128 %
- Carbs 232 g 77 %
- Fiber 68 g 272 %
- Protein 100 g 200 %
- Cholesterol 646 mg 215 %
- Sodium 3938 mg 164 %
- Calcium 777 mg 78 %
- Magnesium 442 mg 105 %
- Potassium 3971 mg 84 %
- Iron 30 mg 169 %
- Zinc 14 mg 128 %
- Phosphorus 1696 mg 242 %
- Vitamin A 891 µg 99 %
- Vitamin C 438 mg 486 %
- Thiamin (B1) 3 mg 237 %
- Riboflavin (B2) 3 mg 244 %
- Niacin (B3) 29 mg 181 %
- Vitamin B6 2 mg 172 %
- Folate equivalent (total) 1272 µg 318 %
- Vitamin B12 1 µg 49 %
- Vitamin D 3 µg 21 %
- Vitamin E 18 mg 117 %
- Vitamin K 714 µg 595 %
Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe
Ingredients
- 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans)
- 12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas)
- Kosher salt
- 8 ounces asparagus, woody ends removed, stalks cut on a sharp bias at 1-inch intervals pieces (225g)
- 6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g)
- 8 ounces broccolini, woody ends removed, cut on a sharp bias at 1-inch intervals pieces (170g)
- 6 ounces stale hearty bread, crusts removed (170g)
- 3 tablespoons unsalted butter (25g)
- 2 tablespoons minced shallot, divided (about 1 small; 30g)
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons minced fresh chives
- Freshly ground black pepper
- 1 tablespoon (15ml) juice and 2 teaspoons (5g) zest from 1 lemon
- 3 tablespoons extra-virgin olive oil (45ml)
- 4 poached eggs
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